Italian
Garlic, Oil, and Chili Pepper Pasta with Fermented Black Garlic
Chef Max Mariola visits a garlic farm in Basilicata and prepares a gourmet version of aglio e olio using fermented black garlic, fresh herbs, and aged pecorino cheese, served with handmade cavatelli pasta.
- Servings
- 2
- Difficulty
- medium
Ingredients
12 items- 4 pcsFermented Black Garliccloves
- Extra Virgin Olive Oilextra virgin, to taste
- Basilfresh
- Oreganofresh
- Parsleyfresh, coarsely chopped
- Savoryfresh
- Chili Pepperdried or fresh, to taste
- Saltto taste
- Pecorino di Moliternoaged, for grating
- Durum Wheat Semolinafor the pasta dough
- Waterfor the dough
- Eggfor the dough
Method
- Make the cavatelli dough: mix durum wheat semolina, water, and eggs until smooth.
- Shape the cavatelli by rolling small pieces of dough with your finger on a floured surface.
- Peel and crush the black garlic cloves.
- Heat extra virgin olive oil in a pan, add the black garlic, fresh basil, oregano, parsley, savory, and chili pepper.
- Sauté until fragrant, then add a splash of pasta cooking water.
- Cook the cavatelli in boiling salted water until they float to the surface (fresh pasta cooks quickly).
- Transfer the cavatelli to the pan with the sauce, toss to coat, and season with salt.
- Remove from heat and grate fresh Pecorino di Moliterno cheese over the pasta.
- Serve immediately.