Black garlic pasta boasts a rich tomato sauce, with sweet and intense black garlic punctuated with a dash of spice.
This dish also makes use of a dash of cream and vodka to produce a sauce that is smooth and long-lasting on the palate, without the need to spend hours over a hot stove.
If you're not already familiar, black garlic made by taking raw garlic and ageing it in a very controlled way with just the right heat and humidity over a long time period so that it ferments, becoming soft, sweet, sticky and distinctively jet black.
To make this dish, you'll first soften onions in oil, then introduce minced black garlic - your kitchen will smell incredible.
Next, you'll add chopped tomatoes and simmer to reduce and intensify the flavours, before adding a glug of vodka and a dash of cream (in the style of penne alla vodka!) to introduce an exceptionally silky finish to the sauce.
To serve, you'll stir through fresh torn basil, plate up and garnish with slivers of that wonderful black garlic. The depth of flavour really stunning!
Here's the full recipe for my black garlic pasta.
Ingredients
- 2 tbsp olive oil
- 1 medium white onion very finely diced
- 1/2 tsp chilli flakes
- 1 tbsp salted butter
- 6 cloves black garlic (slice 2, mince the rest)
- 325 g dried penne
- 400 g canned chopped tomatoes
- 60 ml vodka
- 1 tbsp double cream (heavy cream) room temperature
- 15 g fresh basil
- Salt and pepper
Instructions
Warm the olive oil in a frying pan over a medium-low heat.
Add the onions and pinch of salt and pepper.
Fry gently for 5 minutes.
Add the chilli flakes, minced black garlic and butter to the pan.
Fry for another 3-5 minutes until the onions are soft.
Pop your pasta into plenty of boiling water and cook until al dente, which should take 8-10 minutes.
Meanwhile, add the tomatoes to your sauce.
Bring up to a simmer and cook for 5 minutes.
Add the vodka to your sauce and stir through.
Simmer for a minute. Taste to make sure the the alcohol is "cooked out".
Add the cream.
Stir into the sauce.
Drain the pasta, reserving a cup of the cooking water.
Add the pasta and water to the sauce.
Stir through, then season to taste.
Finally add torn basil leaves, fold through and serve.
Plate up immediately, topped with slivers of black garlic.
Isn't this just a gorgeous, vibrant dish?
Have you tried black garlic before, or cooked with vodka? Let me know in the comments below!
Print this black garlic pasta recipe
Black Garlic Pasta
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- ½ tsp chilli flakes
- 1 tbsp salted butter
- 6 cloves black garlic mince 4, slice 2
- 325 g (11.5 oz) dried penne pasta
- 400 g (14 oz) canned chopped tomatoes
- 60 ml (¼ cup) vodka
- 1 tbsp double cream (heavy cream) room temperature
- 15 g (½ cup) fresh basil roughly torn
- pinch salt and pepper
Instructions
- Warm the olive oil in a frying pan over a medium-low heat.
- Add the onions and pinch of salt and pepper, then fry gently for 5 minutes.
- Add the chilli flakes, minced black garlic and butter to the pan and fry for another 3-5 minutes until the onions are soft.
- Pop your pasta into plenty of boiling water and cook until al dente, which should take 8-10 minutes.
- Meanwhile, add the tomatoes to your sauce, bring up to a simmer and cook for 5 minutes.
- Add the vodka to your sauce and stir through. Simmer for a minute, then taste to make sure the the alcohol is "cooked out".
- Now stir the cream into the sauce.
- Drain the pasta, reserving a cup of the cooking water. Stir both the pasta and the reserved water into the sauce.
- Finally season to taste, fold in fresh torn basil leaves and serve topped with slivers of black garlic.
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Charlie Mace says
Ooooh I've been dying to visit The Garlic Farm for ages - it's on my must visit list next time we venture over to the Isle of Wight. I've heard their Elephant garlic is out of this world. That Garlic Vodka realllllly intrigues me - is it designed to be drunk as you would normal vodka? I can't imagine drinking something that tastes of garlic other than a soup! Ha! I love how you've used it though - this dish sounds delicious. Charlie x
danasia fantastic says
This looks incredible! I've never cooked with black garlic but need to give it a try.
Kate - gluten free alchemist says
I've never added vodka to a pasta dish or tomato dish before. Sounds amazing.... as does the garlic vodka. What does it taste like straight?
Emily Leary says
Very garlicky!
danasia fantastic says
This looks incredible! I've never cooked with vodka, but I'd love to give it a try.
Katrina says
Garlic, pasta vodka.....where's my pans! Looks and sounds beautiful going to try it this weekend
Gareth Torrance says
It's a shame my OH doesn't really like garlic vodka, as this sounds amazing. Any suggestion for an alternative?
Emily Leary says
You could use normal vodka but the garlic vodka is what makes it special. Try it - your OH may be converted!
lisa prince says
wow its amazing what is available these days for making your meals it really does sound and look delicious
Danielle says
I have yet to try the garlic vodka, but we took the garlic beer camping with us and it was lovely.
Jaymee (@_TheMumDiaries) says
Garlic Vodka sounds incredible! I really want to try that!