Kang Leo Premium Garlic Puree Aglio Olio Pasta

Name: Kang Leo Premium Garlic Puree Aglio Olio Pasta
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Whole garlic 10~12 cloves; Spaghetti 100g; Extra virgin olive oil 4 tablespoons; Salt a pinch; Pepper a pinch

A pasta with a concentrated puree sauce that removes all bitterness from garlic by removing the green sprouts and blanching, leaving only rich sweetness and umami flavor.

20 min Difficulty Normal Noodles & bunsik

Main ingredients

Whole garlic Spaghetti Extra virgin olive oil

Ingredients needed 1 servings

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Whole garlic Spaghetti Extra virgin olive oil

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Kim Milan's Garlic Purée Aglio e Olio

A creamy aglio e olio made with low-temperature oven-roasted garlic purée and garlic oil, without any cream.

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An aglio e olio that maximizes garlic flavor by finely grating it on a cheese grater and sautéing over low heat to delicately achieve sauce emulsification.

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Recipe

Cut whole garlic in half lengthwise, then carefully remove the green inner sprout (heart) using the tip of a knife—this is the source of bitterness and sharpness.
Blanch the peeled garlic in boiling water until the cloves become translucent and soft, eliminating strong pungency.
Transfer the blanched garlic to a blender (mixer), add high-quality extra virgin olive oil, salt, pepper, and a small amount of warm pasta water.
Blend until completely smooth and creamy, with no visible particles—this creates a rich garlic puree sauce. (This puree can be made ahead and stored refrigerated or frozen for later use.)
Cook spaghetti in salted boiling water for about 1 minute 45 seconds to 2 minutes until al dente, then drain.
In a cooking pan, add a generous amount of the finished garlic puree sauce, then add the cooked spaghetti. Over medium-low heat, gradually add pasta water while tossing to evenly coat the noodles with the sauce.
Continue tossing until the puree fully coats the strands like honey, achieving a thick, glossy consistency. Serve in a bowl, garnish lightly with freshly chopped raw garlic to contrast and enhance the aroma.

Cut garlic in half and remove the green sprouts inside.
Boil garlic until the outer layer turns slightly transparent.
Add boiled garlic to a blender with olive oil, salt, pepper, and pasta water; blend until smooth to make the sauce puree.
In a pan, combine spaghetti and garlic puree sauce, adding pasta water gradually while tossing to coat evenly.
Serve on a plate and sprinkle fresh chopped raw garlic on top to finish.

Cooking tips

For the best texture, the garlic puree should adhere thickly and densely to the surface of the pasta like a cream sauce—maintain a moist consistency by gradually adding pasta water to prevent drying out.
Do not overcook the garlic during blanching—over-boiling will cause the delicate savory aroma to leach into the water. Remove the garlic precisely when the outer skin just begins to turn translucent.

Recommended for

Those who enjoy oil-based pastas but find the lingering sharp aftertaste and strong garlic breath afterward bothersome.
Home cooks who want to make large batches of puree sauce and quickly prepare restaurant-quality pasta in just 2 minutes whenever hungry.

Kang Leo's Authentic Butter Emulsion Aglio e Olio Pasta

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Raymon Kim's Aglio Olio Pasta

Infusing about 30 cloves of garlic into cold olive oil over low heat for 10 minutes to extract deep, rich aroma and maximize flavor in this oil-based pasta.

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Kang Leo Premium Garlic Puree Aglio Olio Pasta

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Main ingredients

Tags

Ingredients needed 1 servings

Recipe

Cooking tips

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