On Garlic

One of my very favorite flavors.

Happy Friday! This is the weekly recipe post for paid subscribers, and you will need a piece of gum afterwards. On Tuesday, all readers will receive yet another installment in travel talks, which will be much more fun this week. There is a hard stop ahead, which sucks, but hey: it’s this or endless ads on a website, so here we are.

I’m going to keep it short this week because I’m in a coffee shop in Brooklyn waiting for my sister to get out of work and join me. I’m in town for the Cherry Bombe Cooks & Books conference, and getting to see my sister while I’m here is a great bonus! Also, I’m meeting my fur nieces, Agnes and Hibou, for the first time. What a weekend!

The last few weeks have been stuffed full of so much stuff that it almost feels suffocating. It’s mostly good stuff, but it’s also mostly good work stuff, so there hasn’t been too much time for cooking. Pasta has been a saving grace. I splurge on the good, bronze-cut stuff, dress it up with something simple, and bam: dinner.

This recipe is another one from the archives, but it stands the test of time. Don’t ditch the olive oil that you use to confit the garlic in—use some of it for this pasta, of course, but then use it to make garlic toast, dress up a yogurt dip, or sauce a salad. Garlic is such a great flavor. Cooked like this, especially, it’s protected from the bitterness that you taste if you take garlic too far. Here, it’s silky smooth and sticky sweet. This. is. it!

Roasted Garlic Pantry Pasta