Mayonnaise adds great tang and texture to this easy pasta recipe--who knew? Black garlic, which is fermented, offers a sweeter, more mellow flavor than fresh. Find it at well-stocked supermarkets or substitute cloves of roasted garlic.

Charlie Foster
Source: EatingWell Magazine, July/August 2019


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1 cup of the cooking water, then drain.

  • Meanwhile, heat oil in a large skillet over medium heat. Add tomatoes, garlic and black garlic. Cook, stirring, until the tomatoes start to soften, 2 to 4 minutes. Add peppers; cook, stirring, until tender, about 2 minutes. Stir in the pasta, pork and 1/2 cup cooking water. Cook, stirring gently, until coated, about 2 minutes, adding more cooking water as needed.

  • Remove from heat and stir in basil, mayonnaise, vinegar and salt. Toss to evenly coat.

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Nutrition Facts

506 calories; protein 22.7g; carbohydrates 41.5g; dietary fiber 3.1g; sugars 5.2g; fat 25.7g; saturated fat 6.2g; cholesterol 61.1mg; vitamin a iu 1729.8IU; vitamin c 27mg; folate 18.3mcg; calcium 60mg; iron 3.2mg; magnesium 55.3mg; potassium 551.1mg; sodium 466.5mg.

Reviews (1)

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Rating: 5 stars
I used leftover shredded pork that I made from another recipe sautéed onions added a little leftover homemade pasta sauce (maybe a half cup) and regular garlic otherwise followed the recipe. It was fantastic. We're not big pasta eaters but it was a fantastic way to use shishitos and tomatoes from the garden that we absolutely loved. Recommend and next time I'll try the braised pork. Read More