Marty’s Spaghetti Primavera with Garlic Confit

  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 45m

Infused oil:


Garlic, 1 bulb

Oil (Olive or Canola), 500mL

Take 1 bulb of garlic, smash and remove the peel. Place all the cloves into 500mL of olive or vegetables (canola) oil. Very slowly heat the garlic, just until you see it very lightly frying (bubbles should appear around the cloves but you don’t want to brown the garlic).

Continue simmering on low for approximately 10 minutes. After that kill the heat and let it cool slowly.  Strain the garlic cloves and save them for use later. You now have a 1/2 litre of garlic-oil!


Spaghetti Primavera w/ Garlic Confit:

This is not a traditional tomato-based sauce but actually an oil-based sauce, so do not concern yourself that the volume of sauce you have is small compared to the pasta. The idea is to toss the cooked pasta in the sauce and let it absorb all the flavour.

Serves 4

Onion, 1, small, diced

Celery, 1 stalk, diced

Carrot, 1 peeled, diced

Tomato Paste, 1 tbsp

Worcestershire Sauce, 5 dashes

Capers, 1 tbsp

Tomatoes, Cherry, 4, quartered

Pine Nuts, toasted (for garnish)

Lemon, 2, completed zested

Bay leaf, 2, 1 for pasta, 1 for sauce.

Grana Padano, wedge, grated finely.

1. Start by bringing a large pot of water to a boil. Salt the water and add bay leaf.

2. In a medium saucepan, heat the garlic oil you previously made. Add your onion celery and carrot (and additional garlic if you wish). Season with S&P.  Sweat them until they turn translucent.

3. Add your tomato paste and worcestershire sauce. Stir vigorously, then add the tomatoes and bay leaf. Cover so the sauce does not over reduce and simmer for 5-7 minutes.

4. Add in your lemon zest and capers, bring the temperature right down.

5. Cook your pasta until al dente. Save 2 tbsps of the dirty water and add it to the sauce pan. Let the cooked pasta sit until it is sticky.

6. Add the sauce to the pasta in a large enough pot (the pasta boiling pot is fine). Toss it and add grana padano to paste.

7. Garnish with the confit garlic made earlier and toasted pine nuts!

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