Ingredients
1 head garlic, peeled
1 cup Bouna Cucina Spicy Calabrian Pesto Infused Oil
12 oz spaghetti
1 tsp crushed Calabrian red pepper flakes (or to taste) (sold in store)
¼ cup fresh parsley, chopped (plus more for garnish)
½ cup Parmesan cheese, grated
Zest of 1 lemon
1 tbsp fresh lemon juice
2 tbsp butter
2 tbsp breadcrumbs (panko or fresh work best)
Salt and freshly ground black pepper, to taste
Directions
Make the garlic confit:
Preheat oven to 250°F (120°C). Place peeled garlic cloves in a small oven-safe dish. Pour the Spicy Calabrian Pesto Olive Oil over the garlic until fully submerged. Cover with foil or a lid and bake for 1½–2 hours, until garlic is soft, golden, and fragrant. Set aside.
Toast the breadcrumbs:
While the garlic is cooking, heat a small skillet over medium heat. Add the breadcrumbs (no oil needed). Toast, stirring frequently, for 2–4 minutes until golden brown and fragrant. Remove from heat and set aside.
Cook the pasta:
Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
Build the sauce:
In a large skillet over medium heat, heat 2 tablespoons of the garlic confit oil. Add crushed red pepper flakes and cook for 30 seconds until fragrant. Stir in the butter until melted. Add cooked spaghetti and toss to coat. Gradually add reserved pasta water, a little at a time, stirring constantly until the pasta becomes glossy and lightly coated.
Finish the pasta:
Stir in parsley, lemon zest, lemon juice, and Parmesan. Season with salt and pepper to taste.
Serve:
Divide among plates. Top with extra parsley, a drizzle of garlic confit oil, confit garlic cloves if desired, and a sprinkle of toasted breadcrumbs for a flavorful crunch.