Recipe
Black Garlic Pasta with Red Wine Reduction
Ingredients
- 400 grams of black squid ink spaghetti (or any black pasta) (approx 350 calories per 100 grams)
- Salt (for boiling the pasta)
- 10 cloves of black garlic, finely minced (approx 40 calories)
- 2 tablespoons olive oil (approx 238 calories)
- 1 teaspoon chili flakes (optional, for a bit of heat) (approx 5 calories)
- Salt and pepper, to taste (negligible calories)
- 1 cup red wine (choose a robust variety like Cabernet Sauvignon) (approx 125 calories)
- 2 tablespoons balsamic vinegar (approx 28 calories)
- 1 tablespoon brown sugar (approx 48 calories)
- Salt, to taste (negligible calories)
Instructions
- Bring a large pot of salted water to a boil. Add the black spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- In a pan, heat the olive oil over medium heat. Add the minced black garlic and chili flakes, if using. Sauté for about 2-3 minutes until the garlic is fragrant. Be careful not to burn it.
- Toss the cooked pasta in the black garlic sauce. Add a little reserved pasta water if needed to make the sauce cling to the pasta. Season with salt and pepper.
- In a small saucepan, combine the red wine, balsamic vinegar, and brown sugar. Bring to a boil, then reduce to a simmer. Allow it to reduce to about half, which should take around 10-15 minutes. The reduction should be slightly thickened. Season with a pinch of salt.
- Plate the black garlic pasta and drizzle with the red wine reduction. Garnish with chopped parsley and grated Parmesan cheese if desired.