When I was a child, doing the weekly shop with my Mum was always on a Wednesday, and the shopping list was practically set in stone, the same fruit, the same veg, the same meats, the same pastas and pulses. How things have changed!
These days, internet grocery shopping has brought not just convenience to our weekly food shops, it has also massively expanded the range of produce available to us at the click of the button, and that can mean a lot more variation in our weekly shop.
One of the core tenets of this blog and its recipes is that I will not ask you to trek half way across town to find the ingredients you need to make the recipes – I focus on ingredients you can find in the supermarket and do great things with. Many ingredients will be run of the mill, but when I want to show you something special but accessible, I know that I can look to my favourite online supermarket, Ocado.
I recommend Ocado often both in person and on social for several reasons. The breadth of products is exceptional, the deliveries are reliable, and the customer service is top notch – Which? readers have voted them the best online supermarket every year since 2010.
Britain’s Next Top Supplier
If, like me, you love to peruse Ocado’s extensive product offerings, then you’ll no doubt be interested to learn about their annual ‘Britain’s Next Top Supplier’ competition, which champions small suppliers and aims to find the latest and greatest food or drink innovations the UK has to offer.
The competition is open to producers who want to grow their business, with a win seeing their products available to buy at ocado.com and on top of that they’ll also receive a marketing package. And that can be quite significant – after winning the competition previously, Hannah Rhodes’s Hiver Beer grew five times faster the rest of Ocado’s beer category in 2016!
The Garlic Farm
This year’s 2017 winner is The Garlic Farm, based in the Isle of Wight. It’s a family run farm with over 50 years experience growing garlic on the island, and over that time they’ve expanded into a huge range of garlic inspired produce.
I can see why the Ocado judges picked them – they offer a wide selection of interesting produce and show a real dedication to making what they grow as perfect as possible. Apparently the panel was especially wowed by the Garlic Peach & Mango Chutney and Black Garlic Vodka, but their whole range really is worth checking out.
Ocado sent me a hamper of The Garlic Farm’s range and it was the Black Garlic Vodka that really caught my interest. Vodka in its pure form does wonders for tomato based sauces, and as the Black Garlic Vodka has a sweet, almost fennel like undertone and a wonderful hint of garlic, it was simply crying out to be used in one of my favourite dishes: Penne Alla Vodka.
The Garlic Farm’s Garlic Puree also features in this recipe, and I also used one of the most eye-catching products the range, Black Garlic Cloves, to create little slivers of sticky, sweet, garlicky garnish. Divine.
Penne alla black garlic vodka
The dish has a very small amount of vodka and cream in a pretty classic tomato sauce, but a little goes a long way, turning what would already be a delicious sauce into one of the richest and most flavourful pastas you can make without spending hours over a hot stove.
The depth of flavour they add is stunning! If you’re feeling inspired here’s how to make it.
Ingredients
- 2 tbsp olive oil
- 1 medium white onion, very finely diced almost minced
- 1/2 tsp chilli flakes
- 1 tbsp butter
- 1 tbsp The Garlic Farm Garlic Puree
- 325g (11.5 oz) dried penne
- 400g (14 oz) tinned tomatoes
- 60ml (4 tbsp) The Garlic Farm Black Garlic Vodka
- 1 tbsp double cream, room temperature
- 15g (0.5 oz) fresh basil
- 4 cloves of The Garlic Farm Black Garlic
- 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, stirring occasionally.
Add the chilli flakes, minced garlic and butter to the pan and fry for another 5 minutes until the onions are very 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 and bring up to a simmer for 5 minutes.
Add the Black Garlic Vodka to your sauce and stir through.
Simmer for a further 5 minutes. Taste to make sure the the alcohol is “cooked out”, then stir the cream into the sauce.
Drain the pasta, reserving a cup of the cooking water. Add the pasta, torn basil leaves and water to the sauce, stir through, then season to taste.
Plate up immediately, topped with slivers of black garlic.
Enjoy!
Isn’t this just a gorgeous, vibrant dish?
Have you tried anything by The Garlic Farm before, or cooked with vodka? Let me know in the comments below!
Print this penne alla black garlic vodka recipe
Penne alla black garlic vodka
Ingredients
- 2 tbsp olive oil
- 1 medium white onion very finely diced almost minced
- 1/2 tsp chilli flakes
- 1 tbsp butter
- 1 tbsp The Garlic Farm Garlic Puree
- 325 g (11.5 oz) dried penne
- 400 g (14.1 oz) tinned tomatoes
- 60 ml (2 floz) The Garlic Farm Black Garlic Vodka
- 1 tbsp double cream room temperature
- 15 g (0.5 oz) fresh basil
- 4 cloves The Garlic Farm Black Garlic
- 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, stirring occasionally.
- Add the chilli flakes, minced garlic and butter to the pan and fry for another 5 minutes until the onions are very 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 and bring up to a simmer for 5 minutes.
- Add the Black Garlic Vodka to your sauce and stir through.
- Simmer for a further 5 minutes. Taste to make sure the the alcohol is “cooked out”, then stir the cream into the sauce.
- Drain the pasta, reserving a cup of the cooking water. Add the pasta, torn basil leaves and water to the sauce, stir through, then season to taste.
- Plate up immediately, topped with slivers of black garlic.
- Isn’t this just a gorgeous, vibrant dish?
Video
Nutrition
This is a commissioned post for Ocado.
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More recipes for garlic lovers
And why not visit my pasta meals recipe section for more ideas?
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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.