If you love pasta and umami flavours, you’re going to want to try this black garlic pasta. It’s basically twist on spaghetti aglio olio e peperoncino. I’ve added a black garlic sauce to the mix, and it takes the dish to a whole new level.
What is black garlic?
Black garlic is regular garlic that’s been fermented. Through a long fermentation process, the cloves turn black and soft. The cloves have a dense, sticky consistency almost like dried fruit.
The flavour of black garlic is completely different from raw garlic. Instead of the strong, sharp bite you get from fresh garlic, black garlic has a rich, mellow taste with sweet, tangy, and savoury notes. It’s often described as a mix of molasses, balsamic, and a hint of umami goodness. The texture is soft and almost chewy, making it super versatile in the kitchen.
Black Garlic Pasta – Ingredients
- Spaghetti
- Black garlic – nowadays it’s more readily available, you should be able to find it in well stocked supermarkets, or online.
- Raw garlic
- Olive oil
- Pasta water
- Chili pepper
- Fresh parsley, stems and leaves
- Breadcrumbs
- Olive oil
Black Garlic Pasta – Method
- Thinly slice the black and white garlic cloves. Dice the chili pepper, and roughly chop the parsley stems.
- Cook the spaghetti in salted water, reducing the cooking time by one minute from the package instructions.
- In a pan, heat the olive oil over low heat. Add the sliced garlic, chili pepper, and parsley stems.
- Sauté gently until the garlic is golden and the parsley stems have released their aroma, about 2-3 minutes. The stems are used here for their robust flavor and ability to hold up well in oil.
- Blend the black garlic with 1/2 cup of the reserved pasta water until smooth.
- Drain the pasta, reserving a little extra pasta water.
- Add the black garlic sauce to the pan with the garlic and chili mixture. Stir in the cooked spaghetti, tossing to combine.
- If needed, add some reserved pasta water to ensure the pasta finishes cooking and the sauce achieves a creamy consistency. Toss the pasta in the pan to help emulsify the sauce.
- In a separate small pan, toast the breadcrumbs and parsley leaves in a bit of olive oil until golden and crispy.
- Serve the pasta topped with the toasted breadcrumbs and parsley mixture for added texture and flavor. Enjoy!
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Aglio Olio e Peperoncino With Black Garlic Sauce
Ingredients
- 200 g spaghetti
- 5 cloves black garlic cloves
- 2 clove white garlic cloves
- 2 tbsp olive oil
- 1/2 cup reserved pasta water
- 1 fresh chili pepper seeds removed
- A handful of fresh parsley finely chopped, keep the stems
- 1/3 cup breadcrumbs
- 1/2 tbsp olive oil
Instructions
- Thinly slice the white garlic cloves. Dice the chili pepper, and roughly chop the parsley stems.
- Cook the spaghetti in salted water, reducing the cooking time by one minute from the package instructions.
- In a pan, heat the olive oil over low heat. Add the sliced garlic, chili pepper, and parsley stems. Sauté gently until the garlic is golden and the parsley stems have released their aroma, about 2-3 minutes. The stems are used here for their robust flavor and ability to hold up well in oil.
- Blend the black garlic with 1/2 cup of the pasta water from the pasta and blend until smooth.
- Drain the pasta, reserving a little extra pasta water.
- Add the black garlic sauce to the pan with the garlic and chili mixture. Stir in the cooked spaghetti, tossing to combine. If needed, add some reserved pasta water to ensure the pasta finishes cooking and the sauce achieves a creamy consistency. Toss the pasta in the pan to help emulsify the sauce.
- In a separate small pan, toast the breadcrumbs and parsley leaves in a bit of olive oil until golden and crispy.
- Serve the pasta topped with the toasted breadcrumbs and parsley mixture for added texture and flavor. Enjoy!
