Go Back
sarah

Black Garlic Linguine

A silky, umami-rich pasta made by mashing sweet, fermented black garlic into a simple olive oil and Parmesan sauce ready in about 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz linguine
  • 8-10 cloves black garlic, peeled
  • 1/4 cup extra virgin olive oil (or butter)
  • 1 cup reserved pasta cooking water, as needed
  • 1/2 cup Parmesan cheese, finely grated
  • 2 tbsp fresh basil or parsley, chopped
  • to taste salt
  • to taste freshly cracked black pepper
  • 1/4 tsp red pepper flakes (optional)

Equipment

  • large pot
  • colander
  • wide skillet
  • fork or knife
  • tongs
  • measuring cups and spoons

Method
 

  1. Bring a large pot of well-salted water to a boil and cook the linguine until just al dente. Reserve about 1 cup of pasta water, then drain.
  2. While the pasta cooks, mash the black garlic cloves with a fork or the side of a knife until smooth and paste-like.
  3. Warm the olive oil (or butter) in a wide skillet over medium-low heat. Stir in the mashed black garlic until it loosens and coats the pan.
  4. Add the drained linguine to the skillet along with a splash of reserved pasta water, tossing to combine.
  5. Continue adding pasta water a little at a time, tossing constantly, until the sauce turns glossy and coats the noodles evenly.
  6. Remove from heat and stir in the grated Parmesan until melted and creamy.
  7. Season with salt and pepper to taste, then finish with fresh basil or parsley before serving immediately.

Notes

For a richer sauce, stir in a splash of heavy cream along with the Parmesan. Add red pepper flakes for heat, or toss in sautéed mushrooms or shrimp for a heartier version. Leftovers keep in the fridge for up to 3 days; reheat gently in a skillet with a splash of water or milk.