Black Garlic Pappardelle Pasta
Recipe Courtesy of Valentina K. Wein
Prep time: 10 mins | Cook time: 20 mins
Total time: 30 mins | Serves: 6
Ingredients
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1 pound dry Pappardelle pasta (see notes)
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about 3 tablespoons olive oil , for the pasta and the pan
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3/4 cup shallots, thinly sliced
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1/2 cup black garlic cloves (about 2 heads)
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3/4 cup dry white wine
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3 tablespoons unsalted butter
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salt and freshly ground black pepper to taste
Instructions
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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.
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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.
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While the shallots are cooking, peel all the garlic and then roughly chop it, keeping it in relatively large chunks.
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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.
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Add the butter and swirl the pan around until it's melted into the wine.
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Season generously to taste with salt and pepper. (Here's how.)
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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.)
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Season to taste again if necessary, and serve.