Italian
Pasta with Garlic, Oil and Chili Pepper with Fermented Black Garlic
by Chef Max Mariola · 1.1M subscribers on YouTube
Chef Max Mariola shows you how to make a refined version of pasta aglio e olio using fermented black garlic from Basilicata. The sweet, licorice-like black garlic pairs perfectly with fresh herbs and aged pecorino cheese, served with handmade cavatelli pasta.
- Difficulty
- easy
Ingredients
10 items- 4 pcsBlack GarlicPer 2 people; adjust quantity accordingly
- Olive OilGenerous amount
- BasilFresh, a few leaves
- Origano (Oregano)Fresh, a sprig
- ParsleyFresh, a small bunch
- Santoreggia (Savory)Fresh, a sprig
- Chili PepperDried or fresh, to taste
- Pecorino di Moliterno (Aged Sheep Cheese)Grated to taste
- Cavatelli (Fresh Pasta)Enough for number of servings
- SaltTo taste
Method
- Peel 4 cloves of black garlic per 2 people.
- In a pan, add a generous amount of olive oil and the black garlic cloves. Cook gently to almost melt the garlic.
- Add fresh herbs: basil, oregano, parsley, and savory, all coarsely chopped.
- Add a little dried or fresh chili pepper.
- When the garlic starts to sizzle nicely, add a splash of pasta cooking water.
- Cook cavatelli pasta in salted boiling water until al dente.
- Transfer the cooked pasta directly into the sauce. Toss well so the pasta absorbs the sauce.
- Season with salt to taste.
- Grate a generous amount of Pecorino di Moliterno over the pasta and toss again.
- Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
