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.
While this black garlic pasta recipe is a simple to make, with only a few ingredients, its flavors are complex, deep and rich.
Black garlic is one of the coolest, most interesting ingredients, and this dish will totally impress your guests. Always a hit, it's a delicious main course that you can add all sorts of vegetables and/or protein to.
What is black garlic?
Black Garlic is not a variety of garlic. It's a 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.
If you ever want to try to make your own black garlic at home, here is a great guide. You'll likely need a black garlic fermenter, which is on my cooking gift guide.
Ingredients for Black Garlic Pasta
- black garlic - Black garlic typically comes wrapped in a bag, and can often be found in the specialty section of the produce department in the grocery store. (More on this below.)
- Pappardelle pasta - The wide noodles are excellent in this recipe, though you can use any shape you like.
- extra virgin olive oil - I use this one.
- shallots - Shallots are slightly more mild and delicate than red onions. Try to choose those that are firm, heavy for their size and without bruises.
- white wine - A dry white wine is best like Sauvignon Blanc, Riesling or Pinot Grigio.
- unsalted butter - It's best to cook (and bake) with unsalted butter so you can control exactly how much salt is in the recipe.
- chives - Choose perky bright green bunches.
- salt - I cook with Kosher salt. I prefer it because of its larger flake size, it's less refined and usually doesn't contain additives, and it does a great job enhancing the flavor of foods without making them taste salty. (If you use table salt, use half the amount.)
- black pepper - Preferably freshly ground.
(See recipe card below for quantities.)
Substitutions
- Pappardelle. You can substitute this with any shape of pasta you love.
- Shallots. Thinly sliced red onion can be used instead of the shallots. Keep in mind they have a slightly sharper flavor.
- White wine. If you don't want to use wine, substitute it with vegetable or chicken stock plus about 2 tablespoons lemon juice.
- chives. The chive garnish can be substituted with chervil, finely chopped basil, parsley or green onions.
Recipe Tips
- You can expect black garlic to be sticky, unlike roasted garlic. And your fingers might look a bit brown after you chop it, but don't worry as it'll wash right off.
- If the black garlic cloves are on the small side, you don't have to chop them.
- This might seem like quite a bit of black garlic. Most black garlic recipes don't use quite as much as I do in this pasta. With such a tasty not-too-strong sweet flavor, in my experience, it's delicious to really highlight it as the star ingredient.
- If you prefer smaller bites of the garlic, finely chop it. Tasting it before you use it in the recipe will help you make this decision.
How to Make it
- 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, toss with olive oil, cover and set aside.
- Peel all of the black garlic. Keep in mind the cloves will be soft, so peel them carefully. They should peel very easily, but if they don’t, use a paring knife to make a slit in the skins.
- Roughly chop the peeled black garlic cloves, keeping them in relatively large chunks.
- Coat the bottom of a large sauté pan with olive oil, and place it over medium heat. Add the sliced shallots and cook until they are soft and beginning to brown. Add the black garlic and mix. 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.
- Add the cooked pasta to the pan with the sauce and very gently toss everything together.
- Sprinkle with the chopped chives and serve.
Serving Suggestions
Black Garlic Pappardelle Pasta is a fantastic lunch or dinner and you can mix it up with some additions.
- Add roasted chicken, shrimp scallops, or steak to it for an even heartier meal.
- Brighten it up with sautéed spinach, kale or zucchini.
- Black garlic pairs especially will with these sherry mushrooms, which would be excellent mixed into the pasta.
- Of course, you can always add Parmesan cheese, and it's also great topped with crumbled goat cheese.
- You can also make just the sauce and spoon it over fish, shrimp or chicken or steak.
Black Garlic FAQ
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.
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 from time to time Trader Joe's carries it.
You can also order it here
Other Uses for Black Garlic
Aside from pasta dishes, black garlic can be used in all sorts of other recipes. Below are a few delicious ideas.
- Finely chop or purée it to use in sauces, dressings, marinades and compound butters.
- Add it to rice dishes and stir-fries.
- Blend it into soups or mashed potatoes.
More Recipes with Black Garlic
I hope you enjoy this dish as much as my family and I do!
Black Garlic Pappardelle Pasta Recipe
Ingredients
- 1 pound dry Pappardelle pasta *
- ¼ cup olive oil, for the pasta and the pan
- ¾ cup black garlic cloves (about 3 heads)
- 1 cup shallots, thinly sliced
- 1 cup dry white wine
- 5 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper to taste
- 1 to 2 tablespoons finely chopped chives for garnish, washed, dried
Instructions
- 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 couple of tablespoons of the 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 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 and serve.
NOTES
NUTRITION
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valentina
Asha -- I hope you try the black garlic, it's truly a unique flavor that's delicious. Thanks for checking out my recipe. 🙂
Laura
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
Thanks so much! So happy you tried this yummy recipe. 🙂
Mazzy J
Oh my goodness this recipe was wonderful! Black garlic is so delicious! Such a simple recipe with complex flavor! Thank you for sharing!
valentina
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
Ro Stone
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
Wow, thank you so much Ro! You've made my Mother's Day complete! XOXOXO
Cucina Rumori
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
So happy you loved this! And even better with homemade pasta! 🙂
Jerry
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
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
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
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
Hmmm. I think I've unknowingly created black garlic in the back of my pantry and tossed it in disgust! GREG
valentina
Ha ha! Oops. You'll have to get more. 🙂 ~Valentina
2pots2cook
So beautiful vegetarian dinner ! We both enjoy black garlic and it's healthy benefits ! Thank you dear Valentina ! xo
valentina
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!
valentina
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!
valentina
Thank you, Dawn! If you love garlic, you will really find this interesting (and delicious). 🙂 ~Valentina
Jean
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
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
Daniel Ferraro
You could also try adding a tablespoon of balsamic or white balsamic vinegar to cut the sweetness.
Monick
I have added Chorizo dry sausage and cooked them before adding them.
Carole
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!
valentina
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
Dan Ferraro
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.
valentina
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
Janet
I made this recipe for dinner last night, but added seared scallops, artichoke hearts, and sun-dried tomatoes. It was scrumptious!
valentina
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
Anna
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!
valentina
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
Eha
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 . . .
valentina
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
Marissa
Confession: I had no idea what black garlic was! I thought it was a variety of garlic - thank you for enlightening me. This delicious looking pasta of yours looks like the idea way to acquaint myself with it!
Valentina
I thought the same when I'd first heard of it. It's really fun to play/cook with in the kitchen. Hope you try it. 🙂 ~Valentina
Mimi Rippee
I’ve never had the pleasure! I wonder if Amazon sells it…
Valentina
But of course! 😉 ~Valentina
sherry
Black garlic is very intriguing!
Valentina
I agree. And super delicious! Thanks for visiting, Sherry. 🙂 ~Valentina
Dawn
This is just the kind of thing I've been craving lately!! I love garlic, but don't think I've tried black garlic before. This is a great way to give it a go! Looks like such a comforting and delicious recipe. 🙂
Valentina
It's so much fun to cook with, Dawn. Hope you love it, and thanks! 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
I've heard of black garlic, but I havent' yet had the opportunity to give it a try. Your pasta looks so delicious, maybe this is that time! I really love the way you put together these posts, by the the way. I love how you lay out the substitutions, talk about how things taste, and provide definitions.
Valentina
It's time! I hope you try it Jeff. From your recipes I've read, I think you'd love working with the black garlic. It's so fun and so tasty! Thank you for checking this one out. 🙂 ~Valentina
Tom and Cris
Hi Valentina,
This is a great dish. It's the first time we have used black garlic and we found it very interesting. The pasta had a wonderful savory, umami flavor and the black garlic makes it kind of unique and exotic.
Valentina
Hi there! I'm so excited you tried this recipe. Made my morning. 🙂 And I totally agree about the umami flavor -- that's the perfect description. ~Valentina
lucy
Purchased black garlic as a birthday gift for my son who loves unusual foods. Used your instructions, proportions almost to the T... had to substitute shallot/large red onion sliced, green onions/chiives, and garbanzo bean rotelle to boost the protein. We love garlic so used 4 heads. He declared the results the best ever, delicious dish, and we agree a superb recipe!
Valentina
Hi Lucy, Thanks so much for writing in. I'm so happy you loved this -- and I always like an very generous portion of the black garlic, so yay! Keep enjoying . . . 🙂 ~Valentina