Linguine with Cherry Tomatoes and Black Garlic
Black garlic is nothing more than ordinary garlic subjected to a maturation process that gives it a sweet and balsamic flavor.
Ingredients
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350g of linguine
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1 onion
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5 cloves of grated white garlic
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Parsley to taste
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1 chilli (optional)
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Salt to taste
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Parmesan cheese (optional)
Preparation Method
- A few hours before making the dish, cut the black garlic in half and remove the cloves, reserving them with a little oil. Then, cut the onion into half-moon strips and leave them soaked in olive oil with the black garlic rind (to capture the garlic taste) for about 3 hours or more.
- When it’s time to prepare the dish, chop the parsley well and cut the tomatoes in half.
- Cook the pasta according to the package directions. Reserve some of the water used for cooking. Remove the garlic rind from inside the onion and sauté it, in the oil itself and in the grated white garlic, in a frying pan.
- Add the tomatoes, pepper to taste, and a teaspoon of salt.
- Add the cooked pasta and 100 ml of the cooking water. Mix gently.
- Add the chopped parsley and season with 3 tablespoons of soy sauce.
- Mix and taste the salt. If it is still missing, add more soy sauce, being careful not to salt it.
- Serve the pasta with the pieces of black garlic on top and, optionally, with grated Parmesan.
