AGLIO E OLIO - Hipster Edition (with black garlic)
"This is it. My third variation of the italian classic!:) As you can see, all my variations are super simple and easy to make and (that is the most important) they bring that little bit extra with them. The black garlic tastes deliciously to the dried tomatoes and that slightly sweet flavor is just amazing. Enjoy:) And let me know what you think!:)"
Difficulty
Easy đź‘ŚPreparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, frying pan, 1 cooking spoon, pot
Step 1/6
- 60 g jarred sun-dried tomatoes
- 15 g black garlic
- ÂĽ chili
- cutting board
- knife
Cut the dried tomatoes in small-middle pieces and chop the chili* & black garlic finely. *As much as I love my aglio e olio spicy, I prefer this version a little sweeter. So you may be careful with the chili:)
Step 2/6
- 100 ml olive oil
- frying pan
Put the olive oil*, black garlic and chili in a large pan and let it soak for a couple of minutes. I recommend at least 5 minutes. The longer it soakes the more taste you get:). *You can use some oil from the tomatoes as well. Make sure it adds up at around 100 ml in total:)
Step 3/6
- 1 cooking spoon
Put the pan with the black garlic-chili mixture on low heat for about 10 minutes, stirring every now and then. Make sure the garlic does not get brown. Season with 1/2 teaspoon of salt. In the mean time bring a large pot of salted water to boil.
Step 4/6
- 200 g spaghetti
- pot
Cook the spaghetti until al dente (according to package instructions) and add the tomatoes to the black-garlic mix
Step 5/6
Right before the pasta is ready, use a big soup ladle to transfer some of the salted pasta-water to the pan (approx. 1-2 times). Stir in the water and put the pan on high heat to reduce the liquid.
Step 6/6
- salt
- pepper
- 1 pinch sugar
- 1 tsp lemon juice
Add the spaghetti to the big pan and mix well. Season with a good grind of salt and pepper, a tiny bit of sugar and some lemon juice. Enjoy:)
Enjoy your meal!
