Ingredients
The following ingredients have 4 Servings
- 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 )
Instruction
- 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.
