Today we are going to annoy the Andalusians just a little bit. Or maybe not, because this pasta with ajo blanco and grapes is born out of respect and how much I love ajo blanco. It occurred to me to combine it with pasta tinted pink by the grapes, add some fresh ones, and finish with crunchy bread and dill. And now I am just thinking about inviting people over to eat to show off. It turned out so delicious!
Índice
The grapes aren’t just thrown on top: we use them in two consistencies. One part is cooked with butter and becomes a fine cream that coats the pasta; the other provides freshness in every bite. Underneath, a bed of ajo blanco. And to top it off, the toasted bread with that aniseed touch of dill. Creamy, fresh, and crunchy, all on the same plate.
Watch the video with all the steps
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Main ingredients
For 2 people
⏱ Preparation time: 20 min
⏱ Cooking time: 15 min
⏱ Total time: approximately 35 min, not counting the resting time of the ajo blanco in the fridge.
Estimated calories: about 700 kcal per person, depending on the amount of ajo blanco and oil used.
For the ajo blanco
- 50 g raw peeled almonds
- 30 g white bread crumb
- 100 ml very cold water, approximately
- 20 ml extra virgin olive oil
- 6 to 8 ml Sherry vinegar
- 1/3 of a small garlic clove
- 1.5 to 2 g salt
We will prepare an amount that allows for easy blending and we will use 50 to 60 g of ajo blanco per person. I prefer to have a little left over than to try to blend a ridiculously small amount.
For the pasta and the grape cream
- 160 g long pasta, of your choice
- 280 g dark pink grapes
- 20 g butter
- A drizzle of extra virgin olive oil to finish the pasta
- Salt
- Black pepper
For the crunchy bread and the finish
- 30 g breadcrumbs, preferably with a somewhat irregular texture
- 2 teaspoons extra virgin olive oil to toast the bread
- Fresh dill for the bread and to finish the dish
- A pinch of salt for the bread
- 6 to 8 fresh grapes, additional or reserved from the previous ones
- A few drops of extra virgin olive oil for the finish
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare the pasta with ajo blanco and grapes
Prepare the ajo blanco and keep it chilled
First, soak the bread crumb with part of the cold water for a few minutes. If there is water left unabsorbed, drain the excess. Then, blend the almonds with the bread, the peeled garlic, salt, vinegar, and about 70 ml of very cold water until you get a fine cream.
Incorporate the 20 ml of oil little by little while continuing to blend. Adjust the consistency with the remaining water: for this dish, we want an ajo blanco that is creamy and fluid, but not watery, slightly thicker than if we were serving it as a soup. Taste, adjust the salt and vinegar, and store it in the fridge. Ideally, let it sit for at least an hour for the flavors to settle.
Cook the grapes with butter
Reserve the grapes for the finish and cut the ones you are going to cook in half. Melt the butter in a large pan, add the grapes, a little salt, and black pepper.
Cook over medium heat, stirring and lowering the temperature if necessary, for about 4 to 6 minutes. We want the grapes to be soft and for the skin to release its color into the juice. When you see that pinkish tone, you will understand why I like this part so much.
Blend and strain the grape cream
Blend the cooked grapes with the butter and all their juice. Next, pass the mixture through a strainer, pressing well to make the most of the cream.
Don’t skip the straining: we want a fine texture, without any bits of skin that get in the way when eating the pasta. If you feel like decorating the dish with a few drops of this sauce, reserve a small amount before returning the rest to the pan.
Toast the bread and add the dill at the end
Heat the two teaspoons of oil in another pan and add the breadcrumbs. Stir over medium heat until golden and crunchy.
Remove from the heat and add a pinch of salt and some chopped dill leaves while the bread is still hot. Mix to distribute the aroma. This way we take advantage of the residual heat without cooking the dill from the beginning or letting its flavor overpower everything.
Finish the pasta in the pink cream
Cook the long pasta in plenty of salted water. As a reference, I use 10 g of salt per liter of water. Take it out when it is about 1 or 2 minutes away from the point you like and reserve at least 150 ml of cooking water.
Transfer the pasta to the pan with the grape cream and add a little of that water. Stir and sauté so it finishes cooking while taking on the color of the sauce. Add more water only if necessary: we are looking for a light, shiny pink film, not a thick sauce.
When it is almost ready, lower the heat or remove the pan and add a small drizzle of extra virgin olive oil. Stir vigorously for a few seconds to achieve that silky finish. Taste and adjust the salt if necessary.
How to serve the pasta with ajo blanco and grapes
Cut the reserved fresh grapes into quarters. If you have two colors, you can combine them, as I do in the video.
Spread between 50 and 60 g of ajo blanco on the bottom of each plate. A thin bed, not a pool: just enough to cover the bottom. Place a nest of pasta on top and leave the white cream visible around it.
Distribute the fresh grapes without too much ceremony and finish with the crunchy bread, a few dill leaves, and a few drops of good olive oil. If you have reserved grape cream, also add a few drops to decorate. How wonderful! It almost feels a shame to take it apart, but you have to try it with a little bit of everything.
Tips for getting the pasta with ajo blanco just right
Very cold water and oil little by little
To prepare the ajo blanco, I use very cold water and blend in short bursts. Then I incorporate the oil little by little. The result should be fine and creamy, without turning the base of the dish into a soup.
The color depends on the grapes
Black grapes give a more intense color, but dark pink ones are also beautiful and very delicious. The important thing is to let them soften and let the skin release its color before blending them.
Fresh grapes are not just for decoration
Don’t cook all the grapes if you have decided to reserve part of the 280 g for the finish. The fresh quarters provide another consistency, another flavor, and freshness. That contrast is part of the recipe.
Irregular bread and dill off the heat
If you have bread at home, you can blend it leaving a slightly coarse and irregular texture. It looks nicer when toasted. If you only have store-bought breadcrumbs, that works too. In both cases, add the dill at the end, with the heat turned off.
Frequently asked questions about pasta with ajo blanco and grapes
What type of pasta can I use?
You can use the long pasta of your choice. The amount for two people is 160 g and the cooking is finished in the pan with the grape cream.
Can I use pink grapes instead of black ones?
Yes. Black grapes provide a more intense color, but dark pink ones also work. For the finish, you can combine fresh grapes of different colors.
Is it necessary to strain the grape cream?
Yes. After blending the grapes cooked with the butter and their juice, pass the mixture through a strainer to remove the remains of the skin and obtain a fine cream.
How much ajo blanco is put on each plate?
Between 50 and 60 g per person, forming a thin layer on the bottom. It should be creamy and fluid, but not watery. The pasta is placed on top, without mixing the ajo blanco in the pan.
When is the dill added to the breadcrumbs?
After toasting the bread, with the heat turned off and while it is still hot. Mix the chopped leaves with the bread to distribute their aroma with the residual heat.
Do the 35 minutes include the resting time of the ajo blanco?
No. It is approximately 20 minutes of preparation and 15 of cooking. The recommended resting time of the ajo blanco in the fridge, of at least one hour, is counted separately.
Related recipes you will love
If you feel like trying other combinations, here are more recipes from the blog:
- Spaghetti alla puttanesca with anchovies: another pasta proposal with a toasted bread finish.
- Pasta with broccoli and anchovies: a different combination to continue enjoying pasta.
- Sweet potato and almond gnocchi with ham and sage: another recipe from the blog where I also use almonds.
Enjoy this pasta with ajo blanco and grapes!
I am very happy with this recipe. The pink pasta, the ajo blanco underneath, the fresh grape, and that crunchy bread… You have to take a little bit of everything to understand it. And to my Andalusian friends: this is done out of respect and admiration for a dish that I love.
If you make it, tell me in the comments what you thought of the combination. And if you like it, share your photos on social media: I want to see those plates!
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Bon appétit!
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The card
Pasta with ajo blanco and grapes: a surprising fusion recipe
Ingredients
- 50 g raw peeled almonds for the ajo blanco
- 30 g white breadcrumbs for the ajo blanco
- 100 ml very cold water approximately for the ajo blanco
- 20 ml extra virgin olive oil for the ajo blanco
- 8 ml Sherry vinegar
- 1/3 clove small garlic clove peeled
- 2 g salt for the ajo blanco
- 160 g long pasta of choice
- 280 g dark pink grapes for the cream reserving some for the finish if additional grapes are not used
- 20 g butter
- 1 drizzle extra virgin olive oil to emulsify the pasta
- Salt for the grape cream and cooking water
- Black pepper to taste
- 30 g breadcrumbs preferably with an irregular texture
- 2 teaspoons extra virgin olive oil to toast the bread
- Fresh dill to taste for the bread and finishing
- 1 pinch salt for the toasted bread
- 8 fresh grapes for finishing additional or reserved from the previous amount
- 1 dash extra virgin olive oil to finish the dishes
Instructions
- Soak the breadcrumbs with some of the cold water for a few minutes and drain any excess water if necessary.
- Blend the almonds with the breadcrumbs, garlic, salt, vinegar, and about 70 ml of very cold water until a fine cream is obtained.
- Incorporate the 20 ml of extra virgin olive oil little by little while continuing to blend, and adjust with the remaining water until you get a creamy and fluid ajo blanco, but not watery.
- Taste, adjust salt and vinegar, and store in the fridge; let it rest for at least an hour for the flavors to meld, if following the recommended resting time.
- Set aside 6 to 8 grapes for finishing, using additional grapes or reserving part of the indicated amount, and cut those intended for the cream in half.
- Melt the butter in a large skillet, add the halved grapes, season with salt and pepper, and cook over medium heat for about 4 to 6 minutes, until they are soft and the skin has released its color.
- Blend the cooked grapes with the butter and all their juices, then pass the mixture through a strainer, pressing well to obtain a fine cream.
- Reserve a small amount of grape cream for garnish if desired, and return the rest to the skillet.
- Heat the two teaspoons of oil in another skillet, add the breadcrumbs, and toast over medium heat, stirring until golden and crunchy.
- Turn off the heat and mix the still-hot breadcrumbs with a pinch of salt and a few chopped dill leaves.
- Cook the pasta in plenty of salted water, using 10 g of salt per liter of water as a reference, and remove it when it is about 1 or 2 minutes away from the desired doneness.
- Reserve at least 150 ml of cooking water before draining the pasta.
- Add the pasta to the skillet with the grape cream and a little cooking water, and finish cooking by stirring and tossing until the sauce forms a light pink film around the pasta.
- Lower the heat or remove the skillet, add a small drizzle of extra virgin olive oil, and emulsify vigorously for a few seconds to obtain a glossy finish; adjust salt if necessary.
- Cut the reserved fresh grapes into quarters.
- Spread 50 to 60 g of ajo blanco per plate to form a thin bed and place a nest of pasta on top, leaving the white cream visible around it.
- Distribute the fresh grapes and finish with the crunchy breadcrumbs, a few dill leaves, a few drops of extra virgin olive oil, and, if reserved, a few drops of grape cream.
Video
