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! Recipes with black garlic are becoming more popular, as more people are learning about the super cool ingredient. I’ve known about black garlic for a long time years, 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.
(Okay, this is not quite as embarrassing as when I was a kid and asked my dad if Pasadena was in China — but that’s a whole other story, and clearly not relevant!)
So What Exactly is Black Garlic?
Black Garlic is common garlic that is aged for about a month, 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. Imagine a molasses-like richness with tangy garlic undertones.
With the consistency of regular roasted garlic, it almost tastes like creamy, mild balsamic vinegar.
In my research, it seems most recipes with black garlic don’t use quite as much as I do in this one — though, with such a delicious not-too-strong flavor, I think it should really be highlighted as the star ingredient.
You might find black garlic in the specialty section of the produce department at your market, and I often see it available at Trader Joe’s. If you can’t find it, and want to see what it’s all about, you can order it from here.
You can always add roasted chicken and a handful or two of spinach to this Black Garlic Pappardelle Pasta recipe, for an even heartier meal.
And a couple more delicious recipes with black garlic for you to enjoy . . .
- 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
- about 3 tablespoons olive oil , for the pasta and the pan
- 3/4 cup shallots, thinly sliced
- 1/2 cup black garlic cloves (about 2 heads)
- 3/4 cup dry white wine
- 3 tablespoons unsalted butter
- salt and freshly ground black pepper to taste
Cook the pasta in a large pot of boiling, salted water until it's aldente. (Aldente 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.
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.
While the shallots are cooking, peel all the garlic and then roughly chop it, keeping it in relatively large chunks.
Add the garlic and toss it with the shallots. Then add the wine, turn the heat to high, and let it reduce by about 1/3.
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.)
Add the cooked pasta to the pan and very gently, toss everything together. (If the pan isn't big enough, pour everything into a large bowl to mix it.)
Season to taste again if necessary, and serve.
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