5 Ingredients or Fewer

Black Garlic and Tarragon Heirloom Tomato Reduction with Sweetcorn and Nidi Linguine

July 13, 2021
0 Ratings
Photo by thetoothlessconnoisseur
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

What can I say guys? I think this is the best recipe I’ll ever create. Maybe I’ve peaked. I’m so giddy and elated over this new fifteen minute creation. It is a minimal ingredient recipe and each ingredient is supremely important. I start off this recipe as if I were going to make a Cacio e Pepe, so lots of fresh cracked pepper, olive oil, and butter (I recommend using a plant based butter or a French salted butter.) Tomatoes reduce into a bubbling gravy bath of black garlic, tarragon, and cracked pepper. Black garlic is an aged and caramelized form of garlic that lends a molasses like umami to this dish. The heirloom tomatoes are juicy, flavorful, and convivial and while you don’t need to use heirloom tomatoes, go for a variety that is truly ripe and perhaps local. This ensures that you will get the most flavor out of your tomatoes. Tarragon adds a licorice bite and harmonizes with the black garlic beautifully. These elements are simply meant to be. Now, you may think, why are you using black garlic in this family recipe? It’s a specialty ingredient and it can be a bit pricey. I remain conscious of costs as we are very much on a budget. This is why I don’t make cashew creams and sauces. I don’t find that sustainable for our family at this time. However, we eat a load of beans and lentils. We don’t buy meat or fish. So there is wiggle room. Therefore, we can enjoy this as a special recipe and this is something I’ll definitely cook up for friends. In the end, it’s a convenient and quick recipe. With candles, ambiance, and wine, you may just feel like you’re at a restaurant. —thetoothlessconnoisseur

What You'll Need
  • 2 pounds heirloom Tomatoes
  • 1 pound nidi linguine
  • 1 1/2 cups frozen sweet corn
  • 1/4 cup black garlic
  • 2 tablespoons butter (plant based or French salted)
  • 2 tablespoons finely chopped tarragon
  • 1 teaspoon fresh cracked pepper
  • sea salt to taste
  1. Chop the tomatoes into small wedges. Finely dice the garlic and tarragon.
  2. Bring a large pot of water to boil (cover the pot with a lid.) When the water begins to boil, add a liberal amount of sea salt. Cook the pasta according to the instructions, checking for an al dente result.
  3. Add the butter and olive oil into a large wide skillet and turn the heat to medium low. When the oils have melted, add in the cracked pepper and whisk until fragrant and the butter is slightly browned.
  4. Now add in the black garlic and whisk quickly until the garlic is well integrated. Next stir in the tarragon.
  5. Add in the tomatoes and stir until incorporated. Allow the tomatoes to reduce for five minutes before adding in the frozen corn, allowing the gravy to cook for another five minutes. Add salt to taste and turn off the heat. The sauce will thicken while the pasta finishes cooking.
  6. Drain the pasta and fold it into the sauce. Garnish with extra virgin olive oil and tarragon. Serve immediately.

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