Black garlic Pappardelle
This amazing recipe is courtesy of Valentina from https://cookingontheweekends.com It really highlights the unique and delicious flavour of black garlic and is the ideal way to spice up your mid-week pasta. We added some chilli and parsley for a fresh garnish, but you can leave it out if you don’t like the additional heat. This is such a simple, vegetarian friendly recipe and an easy way to start incorporating black garlic into your everyday cooking.
Prep Time: 10 mins
Cook Time: 20 mins
Servings: 6
Ingredients
450g 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
3/4 cup dry white wine
3 tablespoons unsalted butter
1 fresh long red chilli (optional)
1 bunch of flat leaf parsley (optional)
Instructions
Cook the pasta in a large pot of boiling, salted water until it's aldente. (Aldente means the pasta should be tender, but with still have a little firmness 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, roughly chop the garlic, 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.
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, add chilli and parsley to garnish and serve.
