100 Garlic Cloves Pasta

Ingredients

• ½ cup Extra-Virgin Olive Oil (for confit)
• 100 Garlic (peeled)
• 1 Kosher Salt (to taste)
• 1 Black Pepper (freshly cracked; to taste)
• 1 Crushed Tomatoes (28-ounce can)
• 1 tsp Calabrian Chili Paste
• 15 Basil (large fresh leaves)
• 1 lb Rigatoni
• 1 Parmesan Reggiano (grated to taste)

Instructions

1. 1

   Place 1/2 cup of extra-virgin olive oil and 100 peeled garlic cloves in a large skillet or pan over medium-low heat.

2. 2

   Cook the garlic slowly in the oil (confit) until they are soft, tender, and lightly golden brown.

3. 3

   Season the garlic with kosher salt and freshly cracked black pepper to taste.

4. 4

   Stir in 1 teaspoon of Calabrian chili paste, followed by the can of crushed tomatoes.

5. 5

   Allow the sauce to simmer gently, letting the flavors meld and the garlic soften further into the sauce.

6. 6

   Add 15-20 fresh basil leaves to the sauce and stir through.

7. 7

   Meanwhile, boil a large pot of salted water and cook the rigatoni according to package instructions until al dente.

8. 8

   Drain the pasta and add it directly into the garlic tomato sauce. Toss well to coat every piece of pasta, ensuring some garlic cloves remain whole for the final presentation.

9. 9

   Serve immediately with a generous amount of freshly grated Parmesan Reggiano.