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Black Garlic Pasta
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Black Garlic Pasta

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Black Garlic Pasta

1 pound dry pasta of choice (Ribbon pasta works best)
olive oil
¾ cup thinly sliced shallots
½ cup black garlic cloves, peeled and thinly sliced
¾ cup dry white wine
3 tablespoons unsalted butter
kosher salt and freshly ground pepper to taste


Cook pasta according to directions. Drain, and set aside.

Coat a large sauté pan with olive oil, add shallots, and cook over medium heat until soft, about 3-4 minutes.

Add garlic to the pan. Stir in the wine, turn the heat a little higher and let the sauce reduce, but not completely. Add butter, and whisk until thoroughly combined. Season with salt and pepper.

Add cooked pasta, and gently toss with the sauce. Serve with crusty bread.

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