Black Garlic Pappardelle Pasta highlights the unique and delicious flavor of the often mysterious black garlic. This is a beautiful, vegetarian, main course dish that will wow everyone. Black garlic recipes are becoming more popular, as more people are learning about the super cool ingredient. 
I’ve known about black garlic for a long time, but we only met a few years ago — and I might just be in love.
Since I’m a chef and feel I should know these things, it is with some embarrassment that I admit to you, that I originally thought black garlic was another garlic variety that simply was black.
It makes sense though, right? 😉
What is black garlic?
Black Garlic is common garlic that is aged for anywhere from a month to many months, as it’s fermented under high heat.
This special process transforms the garlic into a very dark brownish-black color.
It also creates a soft texture and sweet taste while it removes the strong smell and sharpness.
What does black garlic taste like?
It has a similar creamy consistency to regular roasted garlic, though slightly more firm.
The flavor is somewhere between a raisin and mild balsamic vinegar. Imagine a molasses-like richness with tangy garlic undertones.
What else is in this Black Garlic Pasta Recipe?
This is a fairly simple recipe. The black garlic brings so much flavor and should be the star. In addition to the garlic and pasta, here’s what you’ll need:
- olive oil
- shallots
- white wine
- butter
That’s it!
Tips for Black Garlic Recipes
Most black garlic recipes don’t use quite as much as I do in this black garlic pasta. With such a delicious not-too-strong flavor, I think it should really be highlighted as the star ingredient. I think it’s the perfect amount.
I like keeping the garlic in large pieces, so I roughly chop it.
If you prefer smaller bites of the garlic, finely chop it. Tasting it before you use it in a recipe will help you make this decision.
How to Peel Black Garlic
You should treat black garlic the same way you would roasted garlic. Peel the cloves carefully if you want to keep them whole.
Use a paring knife to make a slit in the skins to help you do this, if the they aren’t coming off easily.
Where to buy black garlic?
You might find black garlic in the specialty section of the produce department at your local market. Most higher end markets will have it (Whole Foods, etc.), and I often see it at Trader Joe’s.
If you can’t find it, and want to see what it’s all about, you can order it here.
How to Use Black Garlic
Obviously, I love it in pasta dishes.
Black garlic can be super finely chopped or puréed and used in sauces, dressings, or even to spread on bread.
Here’s a delicious idea . . . mash it with a fork, mix it with softened butter, and baste a roasted chicken with it.
Add roasted chicken and a handful or two of spinach to this Black Garlic Pasta recipe, for an even heartier meal.
You can also make just the sauce and protein to it — I think white fish, shrimp or chicken would all be fabulous.
I hope you enjoy this dish as much as my family and I do!
More black garlic recipes:
- Black Garlic, Sesame, Shiitake Black Cod from Cooking with Books
- Grilled Potato Salad with Black Garlic Vinaigrette from Feasting at Home
This recipe highlights the unique and delicious flavor of black garlic. This is a beautiful, vegetarian, main course dish that will wow everyone!
- 1 pound dry Pappardelle pasta (see notes)
- about 3 tablespoons olive oil, for the pasta and the pan
- ½ cup black garlic cloves (about 2 heads)
- ¾ cup shallots, thinly sliced
- ¾ cup dry white wine
- 3 tablespoons unsalted butter
- salt and freshly ground black pepper to taste
- about 1 tablespoon chives for garnish (if desired), washed and dried, finely chopped
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Cook the pasta. Cook the pasta in a large pot of boiling, salted water until it's al dente. (Al dente means "to the tooth." The pasta should be tender, but with a bite to it.) Drain the pasta, toss with a bit of olive oil, cover and set aside.
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Prepare the black garlic. Peel all the black garlic and then roughly chop it, keeping it in relatively large chunks.
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Make the sauce. Coat the bottom of a medium to large sauté pan with olive oil, and place it over medium heat. Add the shallots and cook until they are soft and beginning to brown, about 4 minutes. Add the black garlic and toss it with the shallots. Then add the wine, turn the heat to high, and let it reduce by about ⅓. Add the butter and swirl the pan around until it's melted into the wine. Season generously to taste with salt and pepper. (Here's how.)
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Assemble. Add the cooked pasta to the pan with the sauce and very gently, toss everything together. (If the pan isn't big enough, pour everything into a large bowl to mix it.)
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Adjust the seasonings and garnish. Season to taste again if necessary, sprinkle with the chopped chives (if desired), and serve.
I'm a huge Pappardelle fan, but feel free to use any pasta shape you like.
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Nancy Rose Eisman says
Must make this asap. Thanks Valentina!
valentina says
Thank YOU!
Judy at Two Broads Abroad says
Ah, the mystery of black garlic solved. Now I just need to get some to make this delicious dish.
valentina says
Clearly a mystery to me until now. 😉
Coco in the Kitchen says
I love that you share your discoveries w us.
Heard of black garlic, even thought about making some at home, but it
sounds really complicated.
V, this dish looks KILLER delicious.
I can’t wait to try it. Maybe Friday night!
xo
valentina says
Thanks, Colette! 🙂
Deb says
I’ve been shy about trying black garlic as well. Your post is just the inspiration I need to give it a try! A aromatic dinner recipe my family would enjoy!
Ash-foodfashionparty says
Now that’s something I haven’t heard of a lot.. THANK you so much for introducing me to a new technique. It almost is like burnt garlic which I love, the sweet taste is so good. I cannot wait to order some. I am curious about the process of aging garlic, will get into some research now.
Have a great weekend.
valentina says
Asha — I hope you try the black garlic, it’s truly a unique flavor that’s delicious. Thanks for checking out my recipe. 🙂
Evelyn says
I recently purchased a container of Black Garlic Paste. I was looking for recipes with black garlic paste and eliconi pasta when I found your recipe.
valentina says
Thanks so much, Evelyn! Great resources for everyone! 🙂
Laura says
Got hooked on Black Garlic last Fall when I discovered it at Wegmans grocery store. I did an adapted version of this dish last night and it was fantastic. If you can’t find Black Garlic in a store, I highly recommend Ribbon Road Farm’s black garlic.
valentina says
Thanks so much! So happy you tried this yummy recipe. 🙂
Ro Stone says
OMG, I just spent the most fun 1/2 hour in the kitchen making this dish. Utterly delicious. And the BLACK GARLIC – WOW – so luscious! Luscious! That black garlic was so fun to peel and discover what was inside. LOVE THIS RECIPE.
valentina says
Wow, thank you so much Ro! You’ve made my Mother’s Day complete! XOXOXO
Cucina Rumori says
Thank you for this luxurious recipe! I made some homemade pappardelle and just ate the meal of my life!!! Will be posting very soon! Loved this blog post!
valentina says
So happy you loved this! And even better with homemade pasta! 🙂
Jerry says
Definitely trying this when we have friends over for dinner on Saturday! I’m already hooked on black garlic … (black garlic mayo kicks a fresh tomato sandwich to an incredible level). I have to admit, after ordering black garlic twice online, I just bought a black garlic fermenter and have my first batch of 24 heads in now … seven more days until I can test the results!
valentina says
Hi Jerry, Thanks for writing in. SO cool you have a black garlic fermenter! I would love to hear how it goes. I think I’ll add that to my “Gifts for the Cook Who Has Everything” list. Love it! I hope you like the pasta dish and thanks again for checking out my recipes and site. 🙂 ~Valentina
Nicole says
My first time cooking with black garlic! What a surprising, funky flavor, I love it 🙂 Thanks for the recipe, it was very easy to do.
valentina says
This is so awesome, Nicole! I’m so happy you liked the recipe and that it was easy. Black garlic is super cool to work with. Thanks for checking out, and trying my recipes. 🙂 ~Valentina
sippitysup says
Hmmm. I think I’ve unknowingly created black garlic in the back of my pantry and tossed it in disgust! GREG
valentina says
Ha ha! Oops. You’ll have to get more. 🙂 ~Valentina
2pots2cook says
So beautiful vegetarian dinner ! We both enjoy black garlic and it’s healthy benefits ! Thank you dear Valentina ! xo
valentina says
Thank you, Davorka. 🙂 ~Valentina
David @ Spiced says
I once met at a vendor at a local craft show who made her own black garlic. We got to talking, and it turns out she makes it in a slow cooker. It does indeed take a month, and she said the house smells very strongly of garlic. Can you imagine!? I’d love to try that black garlic out in this recipe. It sounds simple and delicious…a great way to let the star ingredient shine through!
valentina says
So cool. I’ve thought to make my own, too. I must try it! Thanks for checking it out, David. 🙂 ~Valentina
Dawn - Girl Heart Food says
HUGE garlic fan over here so I know I’d love this! I’ve heard of black garlic, but never had it before, but will have to try. I know it’s only morning, but I could legit have this for breakfast and be quite happy!! Looks delicious, Valentina!
valentina says
Thank you, Dawn! If you love garlic, you will really find this interesting (and delicious). 🙂 ~Valentina
Jean says
I made this dish for my first time cooking with black garlic too and it was delicious and so easy! The black garlic was a teeny bit sweet for my taste buds and was wondering if you had any suggestions for how to add a more savoury note to the dish? I didn’t think Parmesan would suit, but maybe shaved hard goats cheese could work? Thanks for a great recipe!
valentina says
Hi Jean. Thanks so much for writing in. I’m so happy you loved this dish. It’s one of my favorites. 🙂
To cut the sweetness a bit, you can do a few things. Use yellow onions instead of shallots and maybe a bit less of the garlic. I do think goat cheese would a lovely, as it’s a bit tart. The hard cheese shaved, or even the fresh goat cheese, which you could “cream” right into the sauce. And maybe a squeeze of lemon juice to finish. I hope this helps! Thanks for following along with my site. 🙂 ~Valentina