Pasta with confit garlic, goat’s cheese and thyme

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By

Olia Hercules

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I don’t normally find much pleasure in cooking for just me. Except when it’s this dish. This is adapted from an old Nigel Slater recipe, a writer who inspired me and so many others to look beyond cookbook recipes and to cook more freely and creatively. I turn to this recipe time and again when I have some moments on my own. 

I have been cooking it for fourteen years, but have never made it for anyone but myself before testing it for this book. Now my family (especially my mum!) love it too. In the original, crumbled goat’s cheese and confit garlic cloves are simply stirred through the pasta and it’s delicious. However, I have discovered that the confit garlic oil, goat’s cheese and pasta water can create a very mellow and comforting sauce which is also brilliant eaten on, or rather mopped up with, lettuce leaves. So we always serve lettuce leaves alongside, it’s almost the best bit! When we finish eating the pasta, we pile the leaves into our plates, add a sprinkling of salt and a touch of vinegar and mop at the remaining goat’s cheese sauce with the leaves until the plates are sparkling clean. It’s so delicious. I highly recommend you follow suit.

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