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Black Garlic Pasta with Red Wine Reduction
Black Garlic Pasta with Red Wine Reduction is an elegant and flavorful dish that brings together the unique, rich flavors of black garlic and a robust red wine reduction. Black garlic, known for its sweet and umami taste, transforms this pasta into a gourmet delight. The addition of red wine reduction, made with Cabernet Sauvignon, balsamic vinegar, and a touch of brown sugar, adds a layer of complexity and a hint of sweetness that perfectly complements the savory black garlic sauce. This dish is not only visually stunning with its deep, dark hues but also a treat for the palate. Ideal for a special dinner or to impress guests, this pasta dish is simple yet sophisticated. The black squid ink spaghetti provides an eye-catching contrast, making it a conversation starter at any meal. Garnished with fresh parsley and a sprinkle of Parmesan cheese, this dish offers a perfect balance of flavors and textures. Prepare to indulge in a culinary experience that is both delightful and memorable.
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.
This recipe is approximately 1,884 calories and serves four. Each serving will be approximately 471 calories. This recipe should take roughly 10 minutes to prepare and 25 minutes to cook. This is a total time of 35 minutes.
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