The only way to describe the flavour of black garlic is caramelly, sweet yet earthy, a bit like reduced balsalmic vinegar, but with the distinct taste of roasted garlic. Unlike raw garlic you can eat it whole without the fear of garlic breath. Spread it on a piece of toasted ciabatta with some smooth ricotta on the side, and there’s no need to cook at all!
As a pasta girl I just throw it in with some spaghetti and some of my favourite stand by Italian ingredients. Delicious. Fast, easy, minimal ingredients. My kind of cooking, and a little bit exotic.
Black Garlic Spaghetti
- 250 gm spaghetti
- Handful of salt
- ¼ cup olive oil
- 1 long red chilli, deseeded and finely chopped
- 3 cloves black garlic, finely sliced
- ¼ cup chopped fresh flat leaf parsley
- Freshly ground black pepper
- Juice of ½ a small lemon
- ¼ cup Parmesan cheese, plus extra for serving
- Put a pot of water on high heat, bring to the boil.
- Add salt, then spaghetti and stir to submerge as it softens.
- Cook as per packet instructions, or until just cooked ( al dente).
- Meanwhile, heat olive oil in a pan with chilli until it starts to sizzle.
- Add the drained pasta, the garlic and parsley, and stir over heat for 20 seconds to heat through.
- Season with salt and pepper.
- Remove and add Parmesan cheese, stir to combine.
- Add the lemon juice, mix, and serve immediately with extra Parmesan as desired.