Description
A vibrant pasta dish featuring slow-cooked garlic confit in a spicy tomato sauce, tossed with al dente pasta for a perfect balance of heat and rich flavors.
Ingredients
Scale
- 1/2 cup olive oil
- 8 cloves garlic, peeled
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 can (14 oz) crushed tomatoes
- Salt and freshly ground black pepper, to taste
- 12 oz spaghetti or your preferred pasta
- 1/4 cup fresh basil leaves, chopped
- Grated Parmesan cheese for serving (optional)
Instructions
- Preheat oven to 250°F (120°C).
- In a small oven-safe dish, combine olive oil, garlic cloves, and red pepper flakes.
- Cook in the oven for 1 hour until garlic is soft and golden.
- Remove garlic cloves from oil and mash lightly with a fork.
- Heat a saucepan over medium heat, add the crushed tomatoes and mashed garlic with some of the confit oil.
- Simmer for 10–15 minutes, seasoning with salt and pepper.
- Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
- Toss pasta with the spicy tomato garlic sauce, adding reserved pasta water if needed to loosen the sauce.
- Stir in chopped basil and drizzle with some of the garlic confit oil.
- Serve hot, topped with grated Parmesan if desired.
Notes
- Adjust red pepper flakes to your preferred spice level.
- Use gluten-free pasta for a gluten-free version.
- The garlic confit oil can be saved and used for dressings or dipping bread.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Baked / Simmered
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg