{"id":20545,"date":"2026-09-15T15:22:43","date_gmt":"2026-09-15T13:22:43","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/?p=20545"},"modified":"2026-09-17T08:05:25","modified_gmt":"2026-09-17T06:05:25","slug":"pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe\/","title":{"rendered":"Pasta with white garlic and grapes: a surprising fusion recipe"},"content":{"rendered":"<p>Today we are going to annoy the Andalusians just a little bit. Or maybe not, because this <strong>pasta with ajo blanco and grapes<\/strong> 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!<\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-flat ez-toc-counter ez-toc-transparent ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">\u00cdndice<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe\/#Watch_the_video_with_all_the_steps\" >Watch the video with all the steps<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe\/#Main_ingredients\" >Main ingredients<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe\/#How_to_prepare_the_pasta_with_ajo_blanco_and_grapes\" >How to prepare the pasta with ajo blanco and grapes<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe\/#How_to_serve_the_pasta_with_ajo_blanco_and_grapes\" >How to serve the pasta with ajo blanco and grapes<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe\/#Tips_for_getting_the_pasta_with_ajo_blanco_just_right\" >Tips for getting the pasta with ajo blanco just right<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe\/#Frequently_asked_questions_about_pasta_with_ajo_blanco_and_grapes\" >Frequently asked questions about pasta with ajo blanco and grapes<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe\/#Related_recipes_you_will_love\" >Related recipes you will love<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe\/#Enjoy_this_pasta_with_ajo_blanco_and_grapes\" >Enjoy this pasta with ajo blanco and grapes!<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe\/#The_latest_video_recipes_from_my_channel\" >The latest video recipes from my channel!<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe\/#The_card\" >The card<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe\/#Pasta_with_ajo_blanco_and_grapes_a_surprising_fusion_recipe\" >Pasta with ajo blanco and grapes: a surprising fusion recipe<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe\/#Ingredients\" >Ingredients<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe\/#Instructions\" >Instructions<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe\/#Video\" >Video<\/a><\/li><\/ul><\/nav><\/div>\n\n<p>The grapes aren&#8217;t just thrown on top: we use them in <strong>two consistencies<\/strong>. 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.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><span class=\"ez-toc-section\" id=\"Watch_the_video_with_all_the_steps\"><\/span><strong>Watch the video with all the steps<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Below you can watch the video with all the steps of the recipe to prepare <strong>pasta with ajo blanco and grapes<\/strong> in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6ab1df38659e8\" data-id=\"uzkKrZbvIgk\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-uzkKrZbvIgk-6ab1df38659e8\" data-vid=\"uzkKrZbvIgk\"   data-src=\"https:\/\/www.youtube.com\/embed\/uzkKrZbvIgk?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Pasta with white garlic and grapes: a surprising fusion recipe ~ Fusion Main courses My Recipes Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/uzkKrZbvIgk\/hqdefault.jpg\"  alt=\"Pasta with white garlic and grapes: a surprising fusion recipe ~ Fusion Main courses My Recipes Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div>\n<\/div>\n<hr \/>\n<h3><span class=\"ez-toc-section\" id=\"Main_ingredients\"><\/span><strong>Main ingredients<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 20 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 15 min<br \/>\n&#x23f1; <strong>Total time:<\/strong> approximately 35 min, not counting the resting time of the ajo blanco in the fridge.<br \/>\n<strong>Estimated calories:<\/strong> about 700 kcal per person, depending on the amount of ajo blanco and oil used.<\/p>\n<h4><strong>For the ajo blanco<\/strong><\/h4>\n<ul>\n<li>50 g raw peeled almonds<\/li>\n<li>30 g white bread crumb<\/li>\n<li>100 ml very cold water, approximately<\/li>\n<li>20 ml extra virgin olive oil<\/li>\n<li>6 to 8 ml Sherry vinegar<\/li>\n<li>1\/3 of a small garlic clove<\/li>\n<li>1.5 to 2 g salt<\/li>\n<\/ul>\n<p>We will prepare an amount that allows for easy blending and we will use <strong>50 to 60 g of ajo blanco per person<\/strong>. I prefer to have a little left over than to try to blend a ridiculously small amount.<\/p>\n<h4><strong>For the pasta and the grape cream<\/strong><\/h4>\n<ul>\n<li>160 g long pasta, of your choice<\/li>\n<li>280 g dark pink grapes<\/li>\n<li>20 g butter<\/li>\n<li>A drizzle of extra virgin olive oil to finish the pasta<\/li>\n<li>Salt<\/li>\n<li>Black pepper<\/li>\n<\/ul>\n<h4><strong>For the crunchy bread and the finish<\/strong><\/h4>\n<ul>\n<li>30 g breadcrumbs, preferably with a somewhat irregular texture<\/li>\n<li>2 teaspoons extra virgin olive oil to toast the bread<\/li>\n<li>Fresh dill for the bread and to finish the dish<\/li>\n<li>A pinch of salt for the bread<\/li>\n<li>6 to 8 fresh grapes, additional or reserved from the previous ones<\/li>\n<li>A few drops of extra virgin olive oil for the finish<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Pasta with white garlic and grapes: a surprising fusion recipe ~ Fusion Main courses My Recipes Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20525\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/09\/Pasta-con-ajo-blanco-y-uvas-una-receta-fusion-sorprendente-1.jpg\"  alt=\"Pasta with white garlic and grapes: a surprising fusion recipe ~ Fusion Main courses My Recipes Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/09\/Pasta-con-ajo-blanco-y-uvas-una-receta-fusion-sorprendente-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/09\/Pasta-con-ajo-blanco-y-uvas-una-receta-fusion-sorprendente-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/09\/Pasta-con-ajo-blanco-y-uvas-una-receta-fusion-sorprendente-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><span class=\"ez-toc-section\" id=\"How_to_prepare_the_pasta_with_ajo_blanco_and_grapes\"><\/span><strong>How to prepare the pasta with ajo blanco and grapes<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<h4><strong>Prepare the ajo blanco and keep it chilled<\/strong><\/h4>\n<p>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.<\/p>\n<p>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 <strong>creamy and fluid, but not watery<\/strong>, 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.<\/p>\n<h4><strong>Cook the grapes with butter<\/strong><\/h4>\n<p>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.<\/p>\n<p>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.<\/p>\n<h4><strong>Blend and strain the grape cream<\/strong><\/h4>\n<p>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.<\/p>\n<p><strong>Don&#8217;t skip the straining:<\/strong> 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.<\/p>\n<h4><strong>Toast the bread and add the dill at the end<\/strong><\/h4>\n<p>Heat the two teaspoons of oil in another pan and add the breadcrumbs. Stir over medium heat until golden and crunchy.<\/p>\n<p>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.<\/p>\n<h4><strong>Finish the pasta in the pink cream<\/strong><\/h4>\n<p>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.<\/p>\n<p>Transfer the pasta to the pan with the grape cream and add a little of that water. Stir and saut\u00e9 so it finishes cooking while taking on the color of the sauce. Add more water only if necessary: we are looking for <strong>a light, shiny pink film<\/strong>, not a thick sauce.<\/p>\n<p>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.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"How_to_serve_the_pasta_with_ajo_blanco_and_grapes\"><\/span><strong>How to serve the pasta with ajo blanco and grapes<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Cut the reserved fresh grapes into quarters. If you have two colors, you can combine them, as I do in the video.<\/p>\n<p>Spread between 50 and 60 g of ajo blanco on the bottom of each plate. <strong>A thin bed, not a pool<\/strong>: just enough to cover the bottom. Place a nest of pasta on top and leave the white cream visible around it.<\/p>\n<p>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.<\/p>\n<hr \/>\n<h3><span class=\"ez-toc-section\" id=\"Tips_for_getting_the_pasta_with_ajo_blanco_just_right\"><\/span><strong>Tips for getting the pasta with ajo blanco just right<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<h4><strong>Very cold water and oil little by little<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>The color depends on the grapes<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Fresh grapes are not just for decoration<\/strong><\/h4>\n<p>Don&#8217;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.<\/p>\n<h4><strong>Irregular bread and dill off the heat<\/strong><\/h4>\n<p>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.<\/p>\n<hr \/>\n<h3><span class=\"ez-toc-section\" id=\"Frequently_asked_questions_about_pasta_with_ajo_blanco_and_grapes\"><\/span><strong>Frequently asked questions about pasta with ajo blanco and grapes<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div id=\"faq\">\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What type of pasta can I use?<\/h4>\n<p style=\"font-family: 'Trebuchet MS', sans-serif; font-size: 16px;\">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.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use pink grapes instead of black ones?<\/h4>\n<p style=\"font-family: 'Trebuchet MS', sans-serif; font-size: 16px;\">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.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is it necessary to strain the grape cream?<\/h4>\n<p style=\"font-family: 'Trebuchet MS', sans-serif; font-size: 16px;\">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.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>How much ajo blanco is put on each plate?<\/h4>\n<p style=\"font-family: 'Trebuchet MS', sans-serif; font-size: 16px;\">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.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>When is the dill added to the breadcrumbs?<\/h4>\n<p style=\"font-family: 'Trebuchet MS', sans-serif; font-size: 16px;\">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.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Do the 35 minutes include the resting time of the ajo blanco?<\/h4>\n<p style=\"font-family: 'Trebuchet MS', sans-serif; font-size: 16px;\">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.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What type of pasta can I use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use pink grapes instead of black ones?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it necessary to strain the grape cream?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much ajo blanco is put on each plate?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When is the dill added to the breadcrumbs?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do the 35 minutes include the resting time of the ajo blanco?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }\n  ]\n}\n<\/script><\/p>\n<hr \/>\n<h3><span class=\"ez-toc-section\" id=\"Related_recipes_you_will_love\"><\/span><strong>Related recipes you will love<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>If you feel like trying other combinations, here are more recipes from the blog:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/spaghetti-alla-puttanesca-con-anchoas\/\" target=\"_new\" rel=\"noopener\">Spaghetti alla puttanesca with anchovies<\/a><\/strong>: another pasta proposal with a toasted bread finish.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" target=\"_new\" rel=\"noopener\">Pasta with broccoli and anchovies<\/a><\/strong>: a different combination to continue enjoying pasta.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/gnocchi-de-batata-y-almendra-con-jamon-y-salvia\/\" target=\"_new\" rel=\"noopener\">Sweet potato and almond gnocchi with ham and sage<\/a><\/strong>: another recipe from the blog where I also use almonds.<\/li>\n<\/ul>\n<hr \/>\n<h3><span class=\"ez-toc-section\" id=\"Enjoy_this_pasta_with_ajo_blanco_and_grapes\"><\/span><strong>Enjoy this pasta with ajo blanco and grapes!<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>I am very happy with this recipe. The pink pasta, the ajo blanco underneath, the fresh grape, and that crunchy bread&#8230; 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.<\/p>\n<p>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!<\/p>\n<p><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">Subscribe to my YouTube channel<\/a><\/strong> and follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> to join me for the next recipes.<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Bon app\u00e9tit!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3><span class=\"ez-toc-section\" id=\"The_latest_video_recipes_from_my_channel\"><\/span>The latest video recipes from my channel!<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.5K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors =\"{&quot;channelName&quot;:&quot;&quot;,&quot;subscribeCount&quot;:&quot;&quot;,&quot;buttonBackground&quot;:&quot;&quot;,&quot;buttonText&quot;:&quot;&quot;}\"\n\t data-sby-flags=\"resizeDisable\" data-postid=\"20545\" \n\t data-videocardlayout=\"vertical\" \n>\n\t    <div id=\"sby_player_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnV6a0tyWmJ2SWdr\" class=\"sby_player_outer_wrap sby_player_item\"  style=\"padding: 15px;padding-bottom: 0;\">\n    <div class=\"sby_video_thumbnail_wrap\">\n        <a class=\"sby_video_thumbnail sby_player_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=uzkKrZbvIgk\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/uzkKrZbvIgk\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/uzkKrZbvIgk\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/uzkKrZbvIgk\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/uzkKrZbvIgk\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/uzkKrZbvIgk\\\/sddefault.jpg&quot;}\" data-video-id=\"uzkKrZbvIgk\">\n            <span class=\"sby-screenreader\">#Pasta con ajo blanco y uvas \ud83c\udf5d\ud83c\udf47 \u00a1Una #fusion sorprendente! #recetas #cocina #fusionfood<\/span>\n            <img  title=\"Pasta with white garlic and grapes: a surprising fusion recipe ~ Fusion Main courses My Recipes Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Pasta with white garlic and grapes: a surprising fusion recipe ~ Fusion Main courses My Recipes Recipes  ~ La ragazza col mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                <span class=\"sby_play_btn_bg\"><\/span>\n            <\/div>\n                <div class=\"sby_player_wrap\">\n            <div class=\"sby_player\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n    <div class=\"sby_items_wrap\" role=\"list\" style=\"padding: 15px;\">\n\t\t<div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnV6a0tyWmJ2SWdr\" data-date=\"1789478559\" data-video-id=\"uzkKrZbvIgk\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=uzkKrZbvIgk\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/uzkKrZbvIgk\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/uzkKrZbvIgk\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/uzkKrZbvIgk\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/uzkKrZbvIgk\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/uzkKrZbvIgk\\\/sddefault.jpg&quot;}\" data-video-id=\"uzkKrZbvIgk\" data-video-title=\"#Pasta con ajo blanco y uvas \ud83c\udf5d\ud83c\udf47 \u00a1Una #fusion sorprendente! #recetas #cocina #fusionfood\">\n                <img  title=\"Pasta with white garlic and grapes: a surprising fusion recipe ~ Fusion Main courses My Recipes Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Pasta with white garlic and grapes: a surprising fusion recipe ~ Fusion Main courses My Recipes Recipes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >#Pasta con ajo blanco y uvas \ud83c\udf5d\ud83c\udf47 \u00a1Una #fusion sorprendente! #recetas #cocina #fusionfood<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnRBOUZHS195Vlhn\" data-date=\"1788782909\" data-video-id=\"tA9FGK_yVXg\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=tA9FGK_yVXg\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/tA9FGK_yVXg\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/tA9FGK_yVXg\\\/sddefault.jpg&quot;}\" data-video-id=\"tA9FGK_yVXg\" data-video-title=\"#Pasta al #Pesto rojo siciliano \u00a1SIN #PI\u00d1ONES y s\u00faper #econ\u00f3mico! \ud83c\udf5d\ud83c\uddee\ud83c\uddf9 (\u00a1El truco definitivo!)  #food\">\n                <img  title=\"Pasta with white garlic and grapes: a surprising fusion recipe ~ Fusion Main courses My Recipes Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Pasta with white garlic and grapes: a surprising fusion recipe ~ Fusion Main courses My Recipes Recipes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >#Pasta al #Pesto rojo siciliano \u00a1SIN #PI\u00d1ONES y s\u00faper #econ\u00f3mico! \ud83c\udf5d\ud83c\uddee\ud83c\uddf9 (\u00a1El truco definitivo!)  #food<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LlY5TzN4ZkE5NlhR\" data-date=\"1788098717\" data-video-id=\"V9O3xfA96XQ\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=V9O3xfA96XQ\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/V9O3xfA96XQ\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/V9O3xfA96XQ\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/V9O3xfA96XQ\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/V9O3xfA96XQ\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/V9O3xfA96XQ\\\/sddefault.jpg&quot;}\" data-video-id=\"V9O3xfA96XQ\" data-video-title=\"#Ensalada pantesca: la ensalada de #patata #tradicional #italiana y... \u00a1sin gastar un #dineral! \ud83e\udd54\ud83c\uddee\ud83c\uddf9\u2728\">\n                <img  title=\"Pasta with white garlic and grapes: a surprising fusion recipe ~ Fusion Main courses My Recipes Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Pasta with white garlic and grapes: a surprising fusion recipe ~ Fusion Main courses My Recipes Recipes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >#Ensalada pantesca: la ensalada de #patata #tradicional #italiana y... \u00a1sin gastar un #dineral! \ud83e\udd54\ud83c\uddee\ud83c\uddf9\u2728<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" 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class=\"centertext\"><h3><span class=\"ez-toc-section\" id=\"The_card\"><\/span>The card<span class=\"ez-toc-section-end\"><\/span><\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"20517\">\n<h2 class=\"vrtl-recipe__title\"><span class=\"ez-toc-section\" id=\"Pasta_with_ajo_blanco_and_grapes_a_surprising_fusion_recipe\"><\/span>Pasta with ajo blanco and grapes: a surprising fusion recipe<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Pasta with white garlic and grapes: a surprising fusion recipe ~ Fusion Main courses My Recipes Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/09\/Pasta-con-ajo-blanco-y-uvas-una-receta-fusion-sorprendente.jpg\"  alt=\"Pasta with white garlic and grapes: a surprising fusion recipe ~ Fusion Main courses My Recipes Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">Long pasta coated in a pink grape and butter cream, served over a thin bed of ajo blanco, with fresh grapes, crunchy breadcrumbs, and dill.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">20 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">15 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">35 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">700 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian cuisine, pasta with ajo blanco, fusion recipe, pasta recipes<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\"><span class=\"ez-toc-section\" id=\"Ingredients\"><\/span>Ingredients<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">50<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">raw peeled almonds for the ajo blanco<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">30<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">white breadcrumbs for the ajo blanco<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">100<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">very cold water approximately for the ajo blanco<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">20<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">extra virgin olive oil for the ajo blanco<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">8<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">Sherry vinegar<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1\/3<\/span> <span class=\"vrtl-recipe__unit\">clove<\/span> <span class=\"vrtl-recipe__ingredient-name\">small garlic clove<\/span> <span class=\"vrtl-recipe__ingredient-note\">peeled<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">salt for the ajo blanco<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">160<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">long pasta of choice<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">280<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">dark pink grapes for the cream<\/span> <span class=\"vrtl-recipe__ingredient-note\">reserving some for the finish if additional grapes are not used<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">20<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">butter<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">drizzle<\/span> <span class=\"vrtl-recipe__ingredient-name\">extra virgin olive oil<\/span> <span class=\"vrtl-recipe__ingredient-note\">to emulsify the pasta<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt<\/span> <span class=\"vrtl-recipe__ingredient-note\">for the grape cream and cooking water<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Black pepper<\/span> <span class=\"vrtl-recipe__ingredient-note\">to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">30<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">breadcrumbs<\/span> <span class=\"vrtl-recipe__ingredient-note\">preferably with an irregular texture<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__unit\">teaspoons<\/span> <span class=\"vrtl-recipe__ingredient-name\">extra virgin olive oil<\/span> <span class=\"vrtl-recipe__ingredient-note\">to toast the bread<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Fresh dill<\/span> <span class=\"vrtl-recipe__ingredient-note\">to taste for the bread and finishing<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">pinch<\/span> <span class=\"vrtl-recipe__ingredient-name\">salt<\/span> <span class=\"vrtl-recipe__ingredient-note\">for the toasted bread<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">8<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh grapes for finishing<\/span> <span class=\"vrtl-recipe__ingredient-note\">additional or reserved from the previous amount<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">dash<\/span> <span class=\"vrtl-recipe__ingredient-name\">extra virgin olive oil<\/span> <span class=\"vrtl-recipe__ingredient-note\">to finish the dishes<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\"><span class=\"ez-toc-section\" id=\"Instructions\"><\/span>Instructions<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Soak the breadcrumbs with some of the cold water for a few minutes and drain any excess water if necessary.<\/li>\n<li class=\"vrtl-recipe__step\">Blend the almonds with the breadcrumbs, garlic, salt, vinegar, and about 70 ml of very cold water until a fine cream is obtained.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">Reserve a small amount of grape cream for garnish if desired, and return the rest to the skillet.<\/li>\n<li class=\"vrtl-recipe__step\">Heat the two teaspoons of oil in another skillet, add the breadcrumbs, and toast over medium heat, stirring until golden and crunchy.<\/li>\n<li class=\"vrtl-recipe__step\">Turn off the heat and mix the still-hot breadcrumbs with a pinch of salt and a few chopped dill leaves.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">Reserve at least 150 ml of cooking water before draining the pasta.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">Cut the reserved fresh grapes into quarters.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\"><span class=\"ez-toc-section\" id=\"Video\"><\/span>Video<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/uzkKrZbvIgk\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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! The grapes aren&#8217;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 Below you can watch the video with all the steps of the recipe to prepare pasta with ajo blanco and grapes in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 20 min &#x23f1; Cooking time: 15 min &#x23f1; 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&#8217;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 saut\u00e9 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&#8217;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&#8230; 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! Subscribe to my YouTube channel and follow me on Instagram to join me for the next recipes. Bon app\u00e9tit! Pasta with ajo blanco and grapes: a surprising fusion recipe Long pasta coated in a pink grape and butter cream, served over a thin bed of ajo blanco, with fresh grapes, crunchy breadcrumbs, and dill. DishFirst course CuisineItalian Preparation time20 minutes Cooking time15 minutes Total time35 minutes Servings2 Calories700 kcal AuthorMia Villar Raurich TagsItalian cuisine, pasta with ajo blanco, fusion recipe, pasta recipes 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&#8230;<\/p>\n","protected":false},"author":1,"featured_media":20521,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2683,390,2690,389],"tags":[3431,3404,3345,4984,3421,4985,3361],"class_list":["post-20545","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fusion-en","category-main-courses","category-my-recipes","category-recipes","tag-almonds","tag-bread","tag-butter","tag-dill","tag-garlic","tag-grape","tag-pasta-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pasta with white garlic and grapes: a surprising fusion recipe ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Long pasta wrapped in a pink grape and butter cream, on a thin bed of white garlic, with fresh grapes, crunchy bread, and dill.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-white-garlic-and-grapes-a-surprising-fusion-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasta with white garlic and grapes: a surprising fusion recipe ~ La ragazza col mattarello\" \/>\n<meta property=\"og:description\" content=\"Long pasta wrapped in a pink grape and butter cream, on a thin bed of white garlic, with fresh grapes, crunchy bread, and dill.\" \/>\n<meta property=\"og:url\" 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