Prepare the garlic soffritto in a pan.
In many Italian culinary preparations (but not only) we start from here.
In this case the preparation was functional to the preparation of a dish of pasta aglio e olio whose two main ingredients you can see here in the photo.
Leave the garlic to fry lightly for a couple of minutes and that's it. I could probably cut it a little finer but leaving it like this, just a little crushed, I can then remove it from the finished dish.
Just be careful not to burn it otherwise it will no longer be good (and probably also bad for your health).
Do you use garlic a lot in cooking?
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Photo taken with Canon EOS M100 and lens Tamron SP AF 90mm.
Obviously there are many sites online that explain how to make the perfect soffritto: finedininglovers.it or scattigolosi.com or even the classic giallozafferano.it.