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Ingredients
- 1 bulb garlic (all cloves peeled)
- 100g salted butter
- 1 bunch parsley
- 4 slices sourdough bread
- Pinch of sea salt
- 500g fresh pasta
- 60g unsalted butter (use salted if you prefer, but then you may not have to add more salt to season)
- 160g Cais na Tire cheese (plus extra for garnish)
- Fresh black pepper and sea salt
1. For the garlic bread: Put the garlic and butter in an ovenproof dish and cook for 30 minutes at 180C. Take out of the oven and mix with a spoon. Toast the sourdough and spread the confit garlic butter on top. Garnish with a little chopped parsley and sea salt.
2. Cook the pasta as per the cooking instructions.
3. In a separate pan, melt the butter. When the pasta is cooked, add two tablespoons of the cooking water, along with the pasta and the butter and stir till the butter is melted. Add the cheese, pepper and salt. Stir until the pasta is coated evenly.
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