Tagliatelle with Black Garlic and Cherry Tomatoes

Tagliatelle with Black Garlic and Cherry Tomatoes

Our MAR BLAU  is U M A M I

UMAMI – the Fifth Taste.

The 5th taste was discovered in the early 20th century by the Japanese chemist Kikunae Ikeda. He named this taste UMAMI, from the Japanese word for “delicious” – UMAI – “umami” translates roughly to “indescribable deliciousness”…
Try our MAR BLAU – It is UMAMI: indescribably delicious!
 
This tagliatelle with black garlic and cherry tomatoes is easy to prepare and utterly delicious:
Tagliatelle with Black Garlic and Cherry Tomatoes
Servings:
Prep Time: 15-25
Cook Time: 15
Passive Time:
Ingredients
  • 300 g Tagliatelle Pasta
  • 2 heads Black Garlic
  • 2 cloves Garlic (dry or fresh)
  • 500 g Cherry Tomatoes
  • 4 tbsp Olive Oil
  • 1 small glass White Wine (optional)
  • 1 tsp SAL de IBIZA Fina
  • 1 tsp SAL de IBIZA Mar Blau Special Edition Fleur de Sel with Black Garlic
  • 4 leaves basil or parsley for decoration (optional)
  • 2 tbsp Parmeggiano cheese (optional)
Instructions
  1. Bring a medium pot of salted water to a boil. Salt it with SAL de IBIZA Fina
  2. If you have whole black garlic heads you need some 10 minutes to peel them. If you already bought it peeled you save time 😉
  3. Heat olive oil in a skillet or wide heavy saucepan over medium-high
  4. Cut the cloves in half, cut the cherry tomatoes in half or leave them entire, depending on size and chop the garlic into very small pieces
  5. Prepare the pasta according to the instructions on the package, cooking until al dente
  6. Add garlic and fry for 2 min. Then add black garlic and cherry tomatoes and SAL de IBIZA Mar Blau. Cook while stirring occasionally, until tomatoes have started to burst and release their juices for approx. 8 min.
  7. Add some white wine and cook and stir another 4 min (optional).
  8. Take off 4 tbsp of the "sauce" to save on a small plate aside
  9. Drain the pasta and add the Tagliatelle to the pan with sauce of black garlic, garlic and cherry tomatoes and stir everything for 3 - 4 min
  10. Serve on the plates and add the rest of the sauce on top
  11. Optional: Sprinkle with a pinch of SAL de IBIZA MAR BLAU and with some Parmeggiano cheese and add some parsley or basil for decoration
  12. E N J O Y 🙂