Do you like simple spaghetti without any fuss like I do? I love spaghetti aglio e olio! But I don’t like smelling like garlic afterward. That’s why I tried how this simple pasta dish tastes with our fermented garlic.
And what can I say? It’s excellent! You definitely have to try it because the taste is incomparable, but the smell afterward is neutral.
Spaghetti with fermented garlic – aglio e olio without garlic breath
The recipe for spaghetti with fermented garlic is based on the classic Italian dish spaghetti with garlic, olive oil, and chili, where in this recipe fermented (black) garlic is used as a special flavor carrier.
Fermented garlic, often called black garlic, is characterized by a delicately sweet-smoky flavor with hints of licorice and barbecue. This gives the dish a new, interesting aroma!
It’s different from regular fresh garlic. And: you won’t have garlic breath after eating it!
The preparation remains simple: cook the spaghetti while gently heating chili in olive oil. The fermented garlic is often halved and added to the oil to infuse slowly and release its flavor.
Ingredients for 2 servings
- 300 g spaghetti
- 1 tbsp salt
- 6 pieces of fermented garlic
- half a chili pepper
- 4 sprigs of flat-leaf parsley
- 8 tbsp olive oil
Preparation:
-
Cook spaghetti al dente
Cook the spaghetti in plenty of salted water until firm to the bite. -
Heat chili in olive oil
Gently heat the chili in olive oil for a few minutes. -
Cut the garlic
While the chili is heating in the olive oil, halve the fermented garlic (depending on how large you want the pieces). -
Serve
Remove the oil mixture from the heat, let it cool, add the fermented garlic, and let the mixture steep for 5-7 minutes to slowly release the flavor. Then mix the spaghetti with the mixture and sprinkle additional garlic on top.
The special feature of the fermented garlic recipe lies in the flavor nuance created by fermentation, complemented by a slight sweetness and smoky aroma. This sets the dish apart from the classic spiciness.
Italians eat this pasta without Parmesan. But as a cheese lover, I like it with a generous portion of Parmesan. Preferably freshly grated!
In short: this recipe is an exciting variation of the Italian classic, where fermented garlic gives the dish a sweet-smoky depth without changing the simple preparation!
