Garlicky oyster sauce tagliolini
2
Easy
5 minutes
15 minutes
Fresh tagliolini tossed in a glossy oyster and soy sauce with confit garlic mashed into it, finished with a generous amount of grated Parmesan. The confit garlic sweetens and softens in the pan, while the butter and pasta water emulsify into a silky coating. Under 20 minutes and deeply comforting. A weeknight pasta that delivers big flavour from just a handful of ingredients.
Ingredients
Method
- 250 g tagliolini pasta
- 2 Woolworths confit garlic cloves plus 2 T oil
- 3 T Woolworths Asian oyster flavoured sauce
- 1 T Woolworths Asian everything soya sauce
- 1 T salted butter
- 60 g grated medium fat hard cheese, finely grated
Method
Ingredients
1. Cook the pasta according to package instructions and reserve 3T of the cooking water.
2. While the pasta cooks, heat oil in a large pan. Add the confit garlic cloves and gently fry, pressing them lightly with the back of a spoon, until golden and fragrant.
3. Add the oyster sauce, soy sauce and butter, then swirl the pan to combine into a glossy sauce. Pour in the reserved pasta water and let the sauce simmer gently for 1–2 minutes until it thickens slightly and looks glossy.
4. Add the drained tagliolini directly to the pan and toss vigorously to coat every strand in the oyster sauce. Add half the grated Parmesan and toss again until the cheese has melted into the sauce and coats the pasta evenly. Serve the pasta with the remaining Parmesan cheese.
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