Black Garlic Linguine with Guanciale, Heirloom Tomatoes & Ricotta

Ingredients

• 400 g Linguine (dry pasta, preferably bronze‑cut)
• 150 g Guanciale (cut into ½‑inch strips)
• 300 g Heirloom Tomatoes (cut into large bite‑size pieces)
• 1 Red Onion (small, julienned)
• 2 cloves Garlic (minced)
• 5 cloves Black Garlic (pressed through a garlic press (≈2 tbsp))
• 1 tsp Fresh Oregano (leaves, roughly chopped)
• 5 leaves Fresh Basil (torn)
• ¼ tsp Crushed Red Pepper Flakes (optional, adjust to heat preference)
• 3 tbsp Olive Oil (extra‑virgin, plus extra for finishing)
• ½ cup Ricotta Cheese (soft, for topping)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Peel the black garlic cloves and press them through a garlic press; mince regular garlic; julienne the red onion; cut heirloom tomatoes into large pieces; chop fresh oregano and basil; set all aside.

   Time: PT10M

2. Render Guanciale

   Heat a large skillet over medium heat, add the guanciale strips and cook, stirring occasionally, until the fat renders and the pieces are crisp but not burnt.

   Time: PT5M

   Temperature: medium heat

3. Sauté Garlic and Onion

   Add the minced regular garlic and julienned red onion to the skillet with the rendered guanciale fat. Cook, stirring, until the onion softens and begins to caramelize.

   Time: PT3M

   Temperature: medium heat

4. Add Black Garlic

   Stir in the pressed black garlic and cook for about a minute, allowing its sweet, molasses‑like flavor to bloom.

   Time: PT1M

   Temperature: medium heat

5. Season with Herbs and Chili

   Add the chopped oregano, torn basil leaves, and crushed red pepper flakes. Toss briefly.

   Time: PT1M

   Temperature: medium heat

6. Warm Tomatoes

   Add the heirloom tomato pieces to the pan and cook for just a few seconds, just until warmed through; they should retain their shape.

   Time: PT1M

   Temperature: medium heat

7. Season and Finish Sauce

   Season with salt and freshly ground black pepper, drizzle an additional tablespoon of olive oil, and give the mixture a final stir.

   Time: PT1M

   Temperature: medium heat

8. Cook Linguine

   Bring a large pot of salted water to a boil, add the linguine and cook al dente according to package directions (about 9‑10 minutes). Reserve ½ cup of pasta cooking water, then drain.

   Time: PT10M

   Temperature: boiling

9. Combine Pasta and Sauce

   Add the drained linguine to the skillet, drizzle a little more olive oil, and toss everything together over low heat until the pasta is evenly coated. If the sauce looks dry, add a splash of the reserved pasta water.

   Time: PT3M

   Temperature: low heat

10. Plate and Garnish

    Divide the pasta among serving bowls, top each with a dollop of ricotta, extra crisp guanciale pieces, and a sprinkle of fresh basil or oregano.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

70g

Fat

20g

Fiber

3g