A very non-traditional take on pantry pasta, where little nubbins of garlic take center stage.
The idea for this pasta started with a relatively empty pantry, but it was also inspired by the little garlic nubbins in this recipe for.
And yet, it's still quite good, solely because of the little bit of Italian pasta alchemy known as mantecatura; basically, it's good because you can infuse a whole lot of garlic flavor into some extra-virgin olive oil, and then disperse that oil evenly and easily through water, with the help of some of the starch released by the pasta as it cooks and some vigorous tossing and stirring, creating an emulsion.
It can be a little tricky to get a proper emulsion if you use too small a pan or try to load up a nicely sized——pan with more pasta than it can handle. As a result, I tested and developed this recipe using a half pound of pasta at a time, which, if you use that perfect pasta pan, gives you a lot of room to maneuver and flip and toss and stir the spaghetti strands.
Is it better than the understated perfection that is aglio e olio? No. Is it sufficiently different from aglio e olio that you could eat aglio e olio today and eat this pantry pasta tomorrow and not feel like you're eating the same thing? Yes. When you're stuck making yourself lunch every day, that's all you really need, although it helps that it's also pretty tasty.
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