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Garlic and Radish Confits with Rotini Pasta

Preserve and Prep your garlic and vegetables in good olive oil, then use them to make quick and easy dishes like this pasta.
Course Pasta
Keyword garlic confit, meal prep, quick and easy
Servings 2
Author Robin Asbell


Garlic Confit

  • 3 heads garlic peeled
  • extra virgin olive oil

Watermelon Radish Confit

  • 4 medium watermelon radishes peeled and quartered
  • extra virgin olive oil


  • 8 ounces whole wheat rotini
  • 1/4 cup oil from confit
  • 1 cup grape tomatoes halved
  • 2 tablespoons fresh thyme chopped
  • 3 medium scallions chopped
  • 1/4 cup garlic confit
  • 6 pieces watermelon radish confit
  • plenty of good coarse salt
  • toasted sliced almonds


  • Place the garlic in a small pot and pour in olive oil to cover. Over medium heat, bring to a bubble, then lower the heat to keep the oil just barely bubbling. Check the temp, 160 F is what you are going for.
  • Cook for about 45 minutes, until garlic is very tender when pierced with a knife. Cool in the oil, transfer to a clean jar. Refrigerate for up to a week.
  • Salt the radishes and let stand for 20 minutes, then pat dry. Place the radishes in another pot, cover with oil. Repeat the process, cook for about 45 minutes to an hour at 160 F. Transfer to a clean jar. Refrigerate for up to a week.


  • Put on a big pot of salted water for the pasta. Cook, according to package directions, about 10 minutes.
  • Drain the pasta. In the same pot, warm the olive oil, then add the tomatoes, thyme and scallions. Saute over medium heat until the tomatoes are softened. Add the garlic and radishes and heat through, then add the drained pasta and toss to coat. Season with salt.
  • Serve pasta hot with toasted almonds.