Garlic has very little water and plenty of sugar, so it goes from fragrant to burned very quickly. Sliced or minced garlic goes fastest of all.
The fix for next time
- Start the garlic in cold oil and bring it up over medium-low heat.
- Stop at pale gold, because it keeps cooking in the hot oil.
- Add a splash of pasta water or tomatoes to stop it from cooking further.
Can I save it?
Not really. Burned garlic flavors all the oil. Starting over takes just a few minutes and costs much less than ruining the rest of the dish.
Other things that help
- Slice it evenly, so the pieces finish at the same time.
- Add it after onions, not with them. Onions need much longer.
