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:)
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:)
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.
Cook the spaghetti until al dente (according to package instructions) and add the tomatoes to the black-garlic mix
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.
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:)