Use this garlic confit in your next aglio e olio pasta.
- 3 heads of garlic, cloves peeled
- 1½ cups (or more) grapeseed oil
Preheat oven to 250°. Place garlic and oil in a small saucepan (add more oil if cloves aren’t submerged). Cover and bake until cloves are golden and tender, about 2 hours. Let cool; transfer garlic and oil to an airtight container and chill.
Do Ahead: Garlic can be cooked 2 weeks ahead. Keep chilled. Bring to room temperature before using.