AGLIO E OLIO - Hipster Edition (with black garlic)

Step 1/6

• 60 g jarred sun-dried tomatoes
• 15 g black garlic
• ¼ 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.