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Italian

Cavatelli with Black Garlic, Oil, and Chili Pepper

A gourmet twist on the classic aglio e olio, using sweet fermented black garlic from Basilicata, fresh herbs, and aged pecorino cheese. Fresh cavatelli pasta is tossed in an aromatic garlic-oil sauce and finished with a generous grating of Pecorino di Moliterno.

Servings
2
Difficulty
easy

Ingredients

10 items

Method

  1. In a pan, heat a generous amount of extra virgin olive oil over low heat.
  2. Add 4 cloves of peeled black garlic to the oil. Cook gently, pressing with a spoon, until the garlic softens and begins to melt.
  3. Add fresh oregano, savory, basil, parsley, and a dried or fresh chili pepper. Stir briefly to release the aromas.
  4. Add a ladle of pasta cooking water to the pan.
  5. Bring a pot of salted water to a boil and cook the fresh cavatelli until they float to the surface (about 2–3 minutes).
  6. Drain the cavatelli and add them directly to the pan with the garlic sauce. Toss well over medium heat, allowing the pasta to absorb the sauce. Add more cooking water if needed.
  7. Season with salt to taste.
  8. Remove from heat and generously grate Pecorino di Moliterno over the pasta. Toss once more and serve immediately.