Creamy Confit Garlic Aglio e Olio with Lemon and Crispy Breadcrumbs

Ingredients

• 250 g pasta, such as spaghetti (about 9 oz)
• 1 whole head garlic, cloves separated and peeled
• 1/2 cup olive oil, for the confit
• 1/2 cup reserved pasta water (1/2 to 1 cup)
• 1 lemon, zested and divided
• 1/2 cup breadcrumbs
• 1 tbsp olive oil, for the breadcrumbs
• salt and black pepper
• fresh basil leaves, to garnish (optional)

Instructions

1. 1

   Put the garlic cloves in a small pan and cover with the 1/2 cup olive oil. Cook over low heat until completely soft and lightly golden, about 20 to 30 minutes.

   25 min
2. 2

   Meanwhile, cook the pasta in salted water until al dente, and reserve the pasta water before draining.

3. 3

   Transfer the garlic and all of its oil to a blender with 1/2 cup of the reserved pasta water. Blend until completely smooth and creamy.

4. 4

   Pour the sauce into a large pan and keep it over low heat.

5. 5

   Add the cooked pasta with a ladle of pasta water and toss until the sauce turns glossy and coats every strand. Add more pasta water if it needs loosening, and season with salt and pepper.

6. 6

   Turn off the heat and finish with fresh lemon zest.

7. 7

   Fry the breadcrumbs in the 1 tbsp olive oil over medium heat, stirring, until golden and crispy, 2 to 3 minutes.

   3 min
8. 8

   Twirl the pasta onto plates and top with the fried breadcrumbs, more lemon zest and a basil leaf if you like.