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    Home » Pasta Recipes » Black Garlic Pappardelle Pasta Recipe

    Black Garlic Pappardelle Pasta Recipe

    Feb 28, 2020 · by Valentina · 45 Comments

    This post may contain affiliate links.

    Jump to Recipe
    Black garlic sauce in pan and with pasta in terra cotta bowl

    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.  Black Garlic Pappardelle Pasta in a round terracotta dish

    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? 😉

    one whole head of black garlic

    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.

    one clove of black garlic in the skin

    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.

    roughly chopped black garlic and shallots with skins

    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!

    one clove of black garlic with skin coming off

    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.

    black garlic clove halfway unpeeled

    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.

    roughly chopped garlic with skins

    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.

    one peeled clove of black garlic

    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.

    onion and black garlic sauce in saute pan

    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.

    Black Garlic Pappardelle Pasta in a terra cotta bowl

    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
    garlic pasta in terra cotta bowl

    Black Garlic Pappardelle Pasta Recipe

    Valentina K. Wein
    This recipe highlights the unique and delicious flavor of black garlic. This is a beautiful, vegetarian, main course dish that will wow everyone!
    5 from 10 votes
    Print
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Italian, American
    Servings 6
    Calories 434 kcal

    Ingredients
     
     

    • 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

    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 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.

    Notes

    I'm a huge Pappardelle fan, but feel free to use any pasta shape you like.
    Keywords unique pasta recipes, garlic recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    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. 

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    Reader Interactions

    Comments

    1. Nancy Rose Eisman

      October 09, 2013 at 7:09 pm

      Must make this asap. Thanks Valentina!

      Reply
      • valentina

        October 10, 2013 at 5:24 am

        Thank YOU!

        Reply
    2. Judy at Two Broads Abroad

      October 09, 2013 at 10:26 pm

      Ah, the mystery of black garlic solved. Now I just need to get some to make this delicious dish.

      Reply
      • valentina

        October 10, 2013 at 5:24 am

        Clearly a mystery to me until now. 😉

        Reply
    3. Coco in the Kitchen

      October 10, 2013 at 7:38 pm

      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

      Reply
      • valentina

        October 11, 2013 at 8:10 am

        Thanks, Colette! 🙂

        Reply
    4. Deb

      October 11, 2013 at 4:01 pm

      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!

      Reply
    5. Ash-foodfashionparty

      October 12, 2013 at 4:57 pm

      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.

      Reply
      • valentina

        October 21, 2013 at 11:49 am

        Asha -- I hope you try the black garlic, it's truly a unique flavor that's delicious. Thanks for checking out my recipe. 🙂

        Reply
    6. Evelyn

      August 15, 2016 at 3:39 pm

      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.

      Reply
      • valentina

        August 16, 2016 at 7:53 pm

        Thanks so much, Evelyn! Great resources for everyone! 🙂

        Reply
    7. Laura

      April 15, 2018 at 6:27 am

      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.

      Reply
      • valentina

        May 09, 2018 at 3:00 pm

        Thanks so much! So happy you tried this yummy recipe. 🙂

        Reply
        • Mazzy J

          December 10, 2020 at 6:58 pm

          Oh my goodness this recipe was wonderful! Black garlic is so delicious! Such a simple recipe with complex flavor! Thank you for sharing!

          Reply
          • valentina

            December 10, 2020 at 9:43 pm

            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

            Reply
    8. Ro Stone

      May 13, 2018 at 12:14 pm

      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.

      Reply
      • valentina

        May 13, 2018 at 6:07 pm

        Wow, thank you so much Ro! You've made my Mother's Day complete! XOXOXO

        Reply
    9. Cucina Rumori

      October 04, 2018 at 2:12 pm

      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!

      Reply
      • valentina

        October 04, 2018 at 6:11 pm

        So happy you loved this! And even better with homemade pasta! 🙂

        Reply
    10. Jerry

      October 30, 2019 at 2:01 am

      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!

      Reply
      • valentina

        October 30, 2019 at 11:04 am

        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

        Reply
    11. Nicole

      November 06, 2019 at 1:16 pm

      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.

      Reply
      • valentina

        November 06, 2019 at 2:36 pm

        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

        Reply
    12. sippitysup

      February 28, 2020 at 2:39 pm

      Hmmm. I think I've unknowingly created black garlic in the back of my pantry and tossed it in disgust! GREG

      Reply
      • valentina

        February 29, 2020 at 7:09 pm

        Ha ha! Oops. You'll have to get more. 🙂 ~Valentina

        Reply
    13. 2pots2cook

      February 29, 2020 at 7:39 am

      So beautiful vegetarian dinner ! We both enjoy black garlic and it's healthy benefits ! Thank you dear Valentina ! xo

      Reply
      • valentina

        February 29, 2020 at 7:04 pm

        Thank you, Davorka. 🙂 ~Valentina

        Reply
    14. David @ Spiced

      March 02, 2020 at 4:45 am

      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!

      Reply
      • valentina

        March 02, 2020 at 7:59 am

        So cool. I've thought to make my own, too. I must try it! Thanks for checking it out, David. 🙂 ~Valentina

        Reply
    15. Dawn - Girl Heart Food

      March 03, 2020 at 4:04 am

      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!

      Reply
      • valentina

        March 04, 2020 at 11:43 am

        Thank you, Dawn! If you love garlic, you will really find this interesting (and delicious). 🙂 ~Valentina

        Reply
    16. Jean

      June 22, 2020 at 8:38 pm

      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!

      Reply
      • valentina

        June 23, 2020 at 2:57 pm

        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

        Reply
      • Daniel Ferraro

        August 21, 2021 at 5:59 pm

        You could also try adding a tablespoon of balsamic or white balsamic vinegar to cut the sweetness.

        Reply
      • Monick

        September 12, 2022 at 3:46 pm

        I have added Chorizo dry sausage and cooked them before adding them.

        Reply
    17. Carole

      March 19, 2021 at 5:14 pm

      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!

      Reply
      • valentina

        March 19, 2021 at 6:46 pm

        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

        Reply
    18. Dan Ferraro

      August 21, 2021 at 5:56 pm

      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.

      Reply
      • valentina

        August 21, 2021 at 7:56 pm

        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

        Reply
    19. Janet

      September 09, 2021 at 8:30 am

      I made this recipe for dinner last night, but added seared scallops, artichoke hearts, and sun-dried tomatoes. It was scrumptious!

      Reply
      • valentina

        September 09, 2021 at 10:45 am

        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

        Reply
    20. Anna

      October 28, 2021 at 8:16 pm

      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!

      Reply
      • valentina

        October 29, 2021 at 12:30 am

        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

        Reply
    21. Eha

      January 22, 2022 at 11:59 pm

      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 . . .

      Reply
      • valentina

        January 25, 2022 at 6:03 pm

        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

        Reply

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