Recipe Spaghetti with Baked Tomatoes, Black Garlic and Guanciale

[MypinchofItaly]

Serves: 4 | Preparation time: 15 mins | Cooking time: 40 mins

• Spaghetti: 380 g
• Guanciale : 150 g
• Cherry tomatoes: 100 g
• Black garlic: 4 cloves
• Thyme: 1 sprig or a teaspoon of the dried one
• Extra Virgin Olive Oil (EVOO): 2 tbsp
• Parmigiano, grated: to taste
• Salt: to taste

Method

Place cherry tomatoes on an oven tray lined with baking paper, then sprinkle them with a pinch of salt, thyme and a tbsp of EVOO. Bake to 200°C for about 20 mins.

Dice the guanciale into small cubes or stripes. Heat up 2 tablespoons of EVOO in a frying-pan and stir fry the black garlic cloves. As black garlic is softer than normal garlic, the cloves will slowly dissolve in the olive oil. Once the garlic and the oil are combined in a slightly creamier sauce, add guanciale and brown it on low to medium heat until crispy.

Remove tomatoes from the oven, add them to the frying-pan, crush some of them with a fork and stir.

Boil spaghetti in a pot of salted water.

Tip: drain spaghetti al dente for a better taste-experience: make sure to drain them 1 to 2 minutes before the cooking time suggested on their packaging.

Pour spaghetti to the pan and stir-fry them over low heat until they’re thoroughly combined with the sauce.

Serve warm with a sprinkle of grated Parmigiano.

 

[CraigC]

View attachment 44798


Serves: 4 | Preparation time: 15 mins | Cooking time: 40 mins

• Spaghetti: 380 g
• Guanciale : 150 g
• Cherry tomatoes: 100 g
• Black garlic: 4 cloves
• Thyme: 1 sprig or a teaspoon of the dried one
• Extra Virgin Olive Oil (EVOO): 2 tbsp
• Parmigiano, grated: to taste
• Salt: to taste

Method

Place cherry tomatoes on an oven tray lined with baking paper, then sprinkle them with a pinch of salt, thyme and a tbsp of EVOO. Bake to 200°C for about 20 mins.

Dice the guanciale into small cubes or stripes. Heat up 2 tablespoons of EVOO in a frying-pan and stir fry the black garlic cloves. As black garlic is softer than normal garlic, the cloves will slowly dissolve in the olive oil. Once the garlic and the oil are combined in a slightly creamier sauce, add guanciale and brown it on low to medium heat until crispy.

Remove tomatoes from the oven, add them to the frying-pan, crush some of them with a fork and stir.

Boil spaghetti in a pot of salted water.


Pour spaghetti to the pan and stir-fry them over low heat until they’re thoroughly combined with the sauce.

Serve warm with a sprinkle of grated Parmigiano.

Something else to try with black garlic! Thanks!