Umami pasta with black garlic, lemon zest, and a silky sauce. Zesty, savory, and vegetarian-friendly.
# Ingredients:
→ Pasta
01 - 350 grams dried spaghetti or linguine
02 - Salt, for pasta water
→ Garlic & Aromatics
03 - 6 cloves black garlic, peeled and finely chopped
04 - 2 cloves fresh garlic, minced
05 - 1 small shallot, finely diced
06 - 2 tablespoons extra virgin olive oil
07 - 1 tablespoon unsalted butter
→ Sauce Base
08 - 120 ml (½ cup) vegetable broth
09 - 50 ml (¼ cup) dry white wine (optional)
10 - Zest of 1 lemon
11 - 2 tablespoons lemon juice
12 - 1 teaspoon freshly ground black pepper
13 - ½ teaspoon sea salt, plus more to taste
→ Garnish
14 - 30 grams (¼ cup) finely grated Parmesan or Pecorino Romano (optional)
15 - 2 tablespoons chopped fresh parsley
16 - Crushed red pepper flakes, to taste
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Cook pasta according to package directions until it achieves al dente texture. Reserve 120 ml (½ cup) of the starchy pasta water before draining the pasta.
02 - While the pasta is cooking, warm the extra virgin olive oil and unsalted butter in a large skillet over medium heat. Add the finely diced shallot and sauté for approximately 2 minutes, or until it becomes translucent.
03 - Introduce the minced fresh garlic to the skillet and cook for 1 minute until fragrant. Add the finely chopped black garlic and continue to sauté for an additional 2 minutes, stirring frequently to prevent sticking.
04 - If using, pour in the dry white wine and allow it to simmer for 1-2 minutes until it has slightly reduced. Stir in the vegetable broth, lemon zest, lemon juice, sea salt, and black pepper. Let the sauce gently simmer for 3-4 minutes.
05 - Add the drained pasta to the skillet containing the developed sauce. Toss gently to ensure the pasta is thoroughly coated. Incorporate the reserved pasta water, a little at a time, as needed to achieve a silky, emulsified sauce.
06 - Remove the skillet from the heat. Stir in the finely grated Parmesan or Pecorino Romano cheese (if using) and the chopped fresh parsley. Taste and adjust the seasoning as necessary.
07 - Serve the fermented garlic pasta immediately. Garnish with additional cheese (if desired), fresh parsley, and crushed red pepper flakes, according to preference.
