Spaghetti with black garlic, olive oil and pepper
This is a gourmet version of the classic garlic, olive oil and pepper. The recipe is very similar to the traditional one but here the absolute protagonist is the black garlic that gives the dish a softer and more delicate flavour.
Ingredients
-
170g Spaghetti alla chitarra
-
Extra virgin olive oil
-
Pepper
Preparation Method
- In a pan introduce some extra virgin olive oil, peeled black garlic and pepper. Sauté over a low heat.
- Meanwhile, place a pan of water on the heat and bring to the boil.
- After a few minutes, place the black garlic cloves in the bowl of an immersion blender, add a ladle of hot pasta water and blend until smooth.
- Salt the water, introduce the pasta and cook for about 4 minutes.
- Then introduce the spaghetti into the pan with the olive oil and cook them adding two ladles of cooking water. Cook for another 4 minutes or until al dente.
- A few minutes before adding the black garlic cream and mix well.
- When the pasta is cooked, remove from the heat and let stand for a minute and serve.
