Today I offer you a quick and delicious recipe: spaghetti with black garlic, sesame and Thai basil, a recipe that was presented by Annie from the Byacb4you blog during the CookMidi show on the Village Semence set, at last Agricultural Show. For the past few years, it’s been a meeting that I’ve been organizing with great pleasure and it’s an opportunity to talk about fruits and vegetables with producers in a dedicated atmosphere.
9 days, 9 bloggers who come in turn to cook a recipe and deliver their best tips. It’s a really pleasant moment of sharing and I’m extending it today by offering you this delicious recipe again.
If you are not used to cooking black garlic, know that it is the origin of white garlic which has undergone a transformation. After being put in an oven for a few weeks, according to a jealously secret and originally Japanese process, the garlic turns black but above all, it loses its garlicky notes. It is candied, almost caramelized with characteristic and interesting undergrowth notes. You can find many other black garlic recipes on the blog by clicking HERE.
In this recipe, black garlic is grated and then ginger, Thai basil leaves, sesame oil and soy sauce are added. Add this mixture to cooked and hot spaghetti, sprinkle with sesame seeds and serve immediately. It is an absolutely delicious concentrate of flavors that delights the taste buds!
You will find at the end of the article an accelerated video of the recipe, just to make you want to put yourself behind the stove 😉
Spaghetti with black garlic, sesame and Thai basil :
Spaghetti with black garlic, sesame and Thai basil
An ultra simple recipe for spaghetti with a black garlic sauce with Thai accents
Print recipe
Pin on Pinterest
Ingredients
- 400 g spaghetti
- 6 black garlic cloves
- 2 cm fresh ginger
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 small ladle of pasta cooking water
- 4 sprigs of fresh Thai basil
- 4 teaspoons sesame seeds
Instructions
-
Cook the spaghetti according to package directions, in plenty of salted boiling water as per package directions.
-
Meanwhile, mix the sesame oil and soy sauce in a bowl.
-
Grate the black garlic and ginger, chop the Thai basil leaves (keep a branch aside for decoration).
-
Add the grated and chopped condiments to the bowl and mix well to homogenize and allow the flavors to spread.
-
Drain the spaghetti and reserve a ladle of cooking water.
-
Pour the black garlic, sesame and Thai basil sauce over the drained pasta and bind together with the reserved cooking water ladle.
-
Serve immediately with sesame seeds and the remaining Thai basil.
