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
- white wine
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
Black Garlic Pappardelle Pasta Recipe
- 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
- 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.
- Prepare the black garlic. Peel all the black garlic and then roughly chop it, keeping it in relatively large chunks.
- 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.)
- 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.)
- Adjust the seasonings and garnish. Season to taste again if necessary, sprinkle with the chopped chives (if desired), and serve.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Nancy Rose Eisman
Must make this asap. Thanks Valentina!
Judy at Two Broads Abroad
Ah, the mystery of black garlic solved. Now I just need to get some to make this delicious dish.
Clearly a mystery to me until now. 😉
Coco in the Kitchen
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!
Thanks, Colette! 🙂
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!
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.
Asha -- I hope you try the black garlic, it's truly a unique flavor that's delicious. Thanks for checking out my recipe. 🙂
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.
Thanks so much, Evelyn! Great resources for everyone! 🙂
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.
Thanks so much! So happy you tried this yummy recipe. 🙂
Oh my goodness this recipe was wonderful! Black garlic is so delicious! Such a simple recipe with complex flavor! Thank you for sharing!
Hi Mazzy, Thanks so much for writing in. I'm so happy you enjoyed this recipe. I love the black garlic, too! Happy holiday season. 🙂 ~Valentina
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.
Wow, thank you so much Ro! You've made my Mother's Day complete! XOXOXO
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!
So happy you loved this! And even better with homemade pasta! 🙂
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!
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
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.
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
Hmmm. I think I've unknowingly created black garlic in the back of my pantry and tossed it in disgust! GREG
Ha ha! Oops. You'll have to get more. 🙂 ~Valentina
So beautiful vegetarian dinner ! We both enjoy black garlic and it's healthy benefits ! Thank you dear Valentina ! xo
Thank you, Davorka. 🙂 ~Valentina
David @ Spiced
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!
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
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!
Thank you, Dawn! If you love garlic, you will really find this interesting (and delicious). 🙂 ~Valentina
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!
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
You could also try adding a tablespoon of balsamic or white balsamic vinegar to cut the sweetness.
I have added Chorizo dry sausage and cooked them before adding them.
This was so good! I added chopped walnuts, half & half, Parmesan and lemon zest and it was delicious. We were introduced to black garlic this year when it came in our farm share, but so far had only made it with potatoes. Thanks for this recipe!
Hi Carole. Thanks so much for writing in. I'm so happy you liked this recipe, and your additions sound fantastic. Now I'll have to try the black garlic with potatoes. I haven't done that before and I bet the combination is delicious. Have a lovely weekend. 🙂 ~Valentina
Thanks for the recipe. I added mushrooms and 1 clove of fresh garlic to cook down with everything else and topped it with fresh garlic chives and Parmigiano cheese. Delicious!
Going to make it again with sea scallops.
Hi Dan. Thanks so much for writing in. I love the addition of the fresh garlic chives and cheese. And I think it'll be so delicious with scallops. Good call! Enjoy and thanks for cooking with my recipes. 🙂 ~Valentina
I made this recipe for dinner last night, but added seared scallops, artichoke hearts, and sun-dried tomatoes. It was scrumptious!
Hi Janet. Thanks so much for writing in and checking out my recipes. I'm so happy you enjoyed this one. Your additions sound delicious! 🙂 ~Valentina
Loved this recipe! Most of the black garlic recipes I’ve tried are too sweet - this was a perfect blend! It’s definitely a do over and given me more ideas for pasta with black garlic. Thanks!
Thanks so much for writing in, Anna. I'm so happy you like this recipe. It's such a comfort food this time of year. 🙂 ~Valentina
Writing from Down Under I am at the moment quite surprised at having done the rounds of my favourite supermarket chains without having luck finding black garlic ! I believe way back I did manage to get and loved it . . . would very much like to make this recipe ! Thus next step - smaller growers . . . am certain to find and love . . .
I hope you come across it, Eha. Some ferment their own, but it takes several months. You can also try the recipe with roasted garlic. Enjoy! 🙂 ~Valentina