Garlic sautéed in generous amount of olive oil creates an incredible flavor base for large classes of pasta sauces; Linguine Aglio Et Olio is the most popular.
Suggesting a different technique to compete against traditional methods to prepare is almost unthinkable. However, the concept of Pete’s Garlic and Olive Oil is simple. Anyone that has ever oven roasted garlic recognizes its impressive transformation from its intense pungent sharp taste to its soft delicate texture with mellow, almost sweet roasted flavors. We also know that any over cooking, charring garlic even slightiy renders it bitter and unusable.
Pete’s Garlic and Olive Oil is a slow roasted technique that simulates oven roasting but in a pot. Garlic’s rough tips are removed, and cloves are cut in half lengthwise. Skin is preserved and creates additional flavor while transforming in olive oil (skin conveniently falls off when garlic is ready).
In addition, olive oil subtle infused with garlic. Herbs, seasonings, even a little heat can be added in the beginning to embellish flavors (I’m partial to sahem rosemary, pinches of Kosher salt and red pepper flakes.
Below is my base recipe for Pete’s Garlic and Oil for Pasta. Individual pasta recipes may recommend different proportions and additions but the technique remains the same.