Roasted Confit Garlic Butter Pasta

• total time: 45 minutes

Ingredients

pasta — 10–12 oz (300–350 g)

garlic — 7–10 oz (200–300 g)

olive oil — 1–1¼ cups (240–300 ml)

butter — 7 tbsp (100 g)

tomato paste — 2 tbsp (30 g)

parmesan — ½–1 cup (50–100 g)

fresh parsley — a handful

rosemary — 1–2 sprigs

salt & black pepper

Directions

Preheat oven to 300°F / 150°C.

Peel garlic cloves and place in a small baking dish.

Pour olive oil over the garlic so it’s fully covered.

Add rosemary.

Roast for 40–50 minutes until soft and golden.

Transfer garlic + some of the oil to a blender.

Add butter, tomato paste, parmesan, parsley, salt & pepper.

Blend until smooth and creamy.

Cook pasta until al dente. Save some pasta water.

Warm sauce in a pan.

Add pasta + a splash of pasta water.

Toss until silky and glossy.

Finish with extra parmesan, parsley & black pepper