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Spaghetti with tomato sauce and black garlic


Cut the tomatoes into small cubes and add them to a pan where you’ve previously heated extra virgin olive oil and garlic. Cook over high heat for a few minutes and then for 10 minutes over low heat, stirring. Meanwhile, cook the spaghetti in boiling water.

Season the tomatoes with salt, and in the last 2 minutes of cooking, add black garlic, letting it melt into the sauce. Combine the spaghetti with the tomato and black garlic mixture, along with basil. Plate and enjoy.

- 360 grams of spaghetti
- 400 grams of ripe fresh tomatoes
- 1 clove of unpeeled garlic
- 4 cloves of peeled black garlic
- 2 basil leaves
- extra virgin olive oil
- salt