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    Home » Pasta recipes

    By Emily Leary. Last updated May 24, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Black garlic pasta

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    Black garlic pasta boasts a rich tomato sauce, with sweet and intense black garlic punctuated with a dash of spice.

    Side on shot of a bowl of black garlic pasta with a fork going in from the top.

    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.

    Two bowls of black garlic pasta with the dish of the black garlic pasta in the background.

    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.

    Overhead shot of oil in a pan.

    Add the onions and pinch of salt and pepper.

    Overhead shot of diced onions in a pan.

    Fry gently for 5 minutes.

    Overhead shot of diced onions in a pan having been simmered on a low heat.

    Add the chilli flakes, minced black garlic and butter to the pan.

    Overhead shot of the ingredients for the black garlic pasta simmering in a pan.

    Fry for another 3-5 minutes until the onions are soft.

    Overhead shot of the black garlic pasta ingredients having been simmering in a pan for a few minutes.

    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.

    Overhead shot of the tomatoes being added to the pan of ingredients for the black garlic pasta.

    Bring up to a simmer and cook for 5 minutes.

    Overhead shot of the black garlic pasta ingredients having been on the hob for a few minutes.

    Add the vodka to your sauce and stir through.

    Overhead shot of the black garlic pasta ingredients.

    Simmer for a minute. Taste to make sure the the alcohol is "cooked out".

    Overhead shot of the black garlic pasta ingredients.

    Add the cream.

    Adding cream to the pan of black garlic pasta ingredients.

    Stir into the sauce.

    Overhead shot of the black garlic pasta ingredients.

    Drain the pasta, reserving a cup of the cooking water.

    Add the pasta and water to the sauce.

    Overhead shot of the pasta being added to the pan of black garlic pasta ingredients.

    Stir through, then season to taste.

    Overhead shot of the black garlic pasta after the pasta has been stirred into the ingredients.

    Finally add torn basil leaves, fold through and serve.

    Adding garnish to the pan of black garlic pasta.

    Plate up immediately, topped with slivers of black garlic.

    Side-on shot of the finished black garlic pasta in a bowl.

    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

    Print Recipe
    4.8 from 4 votes

    Black Garlic Pasta

    Black garlic pasta boasts a rich tomato sauce, with sweet and intense black garlic punctuated with a dash of spice.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Pasta meals
    Cuisine: Italian
    Diet: Vegetarian
    Servings: 4 bowls
    Author: Emily Leary

    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

    Equipment

    • Weighing scales
    • Measuring spoons
    • Kitchen knife
    • Chopping board
    • Large saucepan
    • Large frying pan

    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.

    Video

    Notes

    You can substitute standard garlic in place of the black garlic in this recipe, but be sure to sweat it out with the onions sufficiently so that it does not taste raw. And, of course, omit the garlic sliver garnish if using raw garlic - it would be too overpowering.

    Nutrition

    Calories: 472kcal | Carbohydrates: 69g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 181mg | Potassium: 447mg | Fiber: 4g | Sugar: 6g | Vitamin A: 532IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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    1. Charlie Mace says

      September 28, 2017 at 4:55 pm

      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

      Reply
    2. danasia fantastic says

      September 24, 2017 at 9:17 pm

      This looks incredible! I've never cooked with black garlic but need to give it a try.

      Reply
    3. Kate - gluten free alchemist says

      September 24, 2017 at 8:11 pm

      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?

      Reply
      • Emily Leary says

        September 26, 2017 at 7:57 pm

        Very garlicky!

        Reply
    4. danasia fantastic says

      September 23, 2017 at 7:18 pm

      This looks incredible! I've never cooked with vodka, but I'd love to give it a try.

      Reply
    5. Katrina says

      September 21, 2017 at 9:43 pm

      Garlic, pasta vodka.....where's my pans! Looks and sounds beautiful going to try it this weekend

      Reply
    6. Gareth Torrance says

      September 21, 2017 at 1:42 pm

      It's a shame my OH doesn't really like garlic vodka, as this sounds amazing. Any suggestion for an alternative?

      Reply
      • Emily Leary says

        September 21, 2017 at 1:48 pm

        You could use normal vodka but the garlic vodka is what makes it special. Try it - your OH may be converted!

        Reply
    7. lisa prince says

      September 21, 2017 at 10:13 am

      wow its amazing what is available these days for making your meals it really does sound and look delicious

      Reply
    8. Danielle says

      September 20, 2017 at 9:40 pm

      5 stars
      I have yet to try the garlic vodka, but we took the garlic beer camping with us and it was lovely.

      Reply
    9. Jaymee (@_TheMumDiaries) says

      September 20, 2017 at 9:08 pm

      Garlic Vodka sounds incredible! I really want to try that!

      Reply
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    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

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