TikTok has yet to fail me on the various recipes I’ve tried & this is one that once I saw, I knew it wouldn’t be long before I tried it out. I mean, garlic! I love me some garlic!

Ingredients:

2 bulbs of garlic, peeled

1/2 cup olive oil

1/2 cup butter, softened

1 lb package of spaghetti noodles

1 tbsp tomato paste

3-4 leaves of fresh basil

S&P

4 tbsp Parmesan cheese, (1 tbsp reserved)

1 tbsp chili crisp

Reserve 1 cup pasta water

Preparation:

Add the garlic cloves of two bulbs to a small pan & cover with a 1/2 cup olive oil. Add more oil, if needed, to cover the garlic cloves. Cook on low for 20 minutes until golden brown.

When the garlic is done, remove from oil & transfer garlic to a blender, add butter, season with S&P, add tomato paste, fresh basil leaves, 3 tbsps of Parmesan cheese & purée until smooth. Once combined, cover & return to refrigerator to firm.

In a pot of salted water, cook the spaghetti al dente. Reserve 1 cup of pasta water.

Transfer cooked pasta to a large skillet. Stir in 4 heaping tablespoons of garlic butter, mix, add in pasta water & stir until well combined. Top with additional tablespoon of Parmesan cheese & drizzle with 1 tablespoon chili crisp.

I topped mine with some chicken tenders & drizzled a bit more chili crisp to the top.

Enjoy!

Source (adapted slightly) : https://drveganblog.com/garlic-butter-pasta/