Pasta Alla Brace (Barbecue Arrabbiata)

Method

1. Prepare the confit garlic: take a whole head of garlic, place it on a piece of foil, add a pinch of raw sugar, pepper, salt, a drizzle of oil, and a splash of balsamic vinegar. Wrap tightly and place in a corner of the barbecue with no direct fire, cover with ash. Let it cook slowly.
2. Place the friggitelli peppers directly on the grill without oil. Let them blister and soften, turning occasionally.
3. Place the cherry tomatoes (red and yellow) on the grill, positioning them so they don't slide off the slanted grate. Let them caramelise and concentrate. Season with a pinch of salt and a drizzle of oil only after they have caramelised.
4. Prepare the black garlic sauce: in a small bowl, combine black garlic, a drizzle of oil, and a splash of pasta cooking water. Blend until smooth.
5. Cook the spaghetti in a pot of boiling water placed on the barbecue.
6. Once the tomatoes are caramelised, move them to a cooler part of the grill. Remove the confit garlic from the ash, peel off the charred skin, and set aside.
7. Remove the charred skin from the friggitelli peppers, discard the seeds, and chop them finely.
8. On the grill plate, combine the caramelised tomatoes and chopped friggitelli. Add a splash of water to deglaze. Add the confit garlic cloves (2 cloves), crushing them into the sauce. Add some of the chopped peperoncino (chili) for flavour without too much heat.
9. Drain the pasta al dente and transfer it directly onto the grill plate with the sauce. Toss and mix well, allowing the pasta to absorb the smoky flavours.
10. Add a splash of water to deglaze any stuck bits, then add a drizzle of oil and some fresh parsley. Toss again.
11. Plate the pasta, finish with a drizzle of black garlic sauce, and optionally add grated pecorino cheese.