Linguine with Black Garlic and Cherry Tomatoes

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by: Balsajo Black Garlic






A delicious easy to make meal with the amazing taste of Balsajo Black Garlic




ingredients

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serves: 4

400 g good quality dried linguine

400 g of fresh (or frozen and thawed) raw king prawns – no shell

1 packet of fresh young spinach leaves (optional), washed and dried

Half a portion of Black Garlic Herb Butter

Full portion of Cherry Tomato and Black Garlic Sauce

For the Black Garlic Herb Butter

100 g unsalted butter, softened

3 cloves of black garlic, peeled and pounded

10 tablespoon gr or 1 mixed of chopped fresh parsley, tarragon and coriander

zest of half a lemon

salt and freshly ground pepper to taste

small Blend together using a food processor, a blender or by hand.

For the Cherry Tomato and Black Garlic Sauce

4 tbsp olive oil

200 g cherry tomatoes, washed and halved or quartered if large ones

1 large shallot or a small onion, finely chopped

12 large basil leaves

3 cloves to 4 black garlic chopped

50-100 ml water

100 ml whipping or double cream

salt and pepper

Nutrition Facts
Linguine with Black Garlic and Cherry Tomatoes

Servings Per Recipe: 4

Amount per Serving

Calories: 815

  • Total Fat: 40.6 g
  •     Saturated Fat: 17.5 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 228.1 mg
  • Sodium: 272.2 mg
  • Total Carbs: 87.1 g
  •     Dietary Fiber: 13.7 g
  •     Sugars: 2.1 g
  • Protein: 31.2 g
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preparation

1.  Put a large pan of water on for the pasta. Salt it once boiling and add the pasta, stirring it round to begin with.

2.  Cook as per the timings on the packet until “al dente”.

3.  In the meantime, heat up the Cherry Tomato Sauce gently and heat a frying pan for the prawns.

4.  Dry the prawns on a paper towel and then add the Black Garlic Butter to the pan (you may have to do this in two batches depending on the size of your frying pan) and fry the prawns for two or three minutes.

5.  They will change colour almost immediately.

6.  Once you are sure they are cooked through put them to one side to keep warm – but don’t overcook or they will become tough.

7.  Drain the pasta (don’t make it too dry though), put back in the pan and add the spinach (if using), which will cook in the heat of the pasta as you turn it.

8.  Add the Cherry Tomato Sauce.

9.  For the Cherry Tomato and Black Garlic Sauce: Heat oil and add all ingredients except for water and cream.

10.  Ml Cook gently for a few minutes before adding the water to almost cover the tomatoes – no more than should be needed.

11.  Continue to cook gently to soften the tomatoes and infuse the flavours – about minutes.

12.  Remove from heat and blend – sieving will remove all the tomato skins but if you don’t mind the texture, just leave it.

13.  Add the cream and heat through.

14.  Check seasoning and put to one side

15.  Serve into bowls arranging the prawns on top.

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