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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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.