Black Garlic Pappardelle Pasta ala ~DKBB~

(original recipe from www.cookingontheweekends.com)

photo from cookingontheweekends.com

1 lb. dry Pappardelle pasta
¼ c. olive oil (for the pasta and the pan)
¾ c. black garlic cloves (about 3 heads)
1-2 cloves (regular) garlic, minced (optional)
1 c. shallots, thinly sliced
1 c. dry white wine
5 Tbsp. unsalted butter
Kosher salt and fresh cracked pepper to taste

• Cook the past in a large pot of boiling, salted water until it’s al dente, 8 to 10 minutes (the pasta should be tender, but with a bite); drain the cooked pasta, then toss with a couple tablespoons of the ¼ c. olive oil and set aside.
• If you need to, peel the garlic and roughly chop it, keeping it in relatively large chunks.
• Coat the bottom of a large sauté pan with the remaining olive oil and place the pan over medium heat; add the shallots (and regular garlic, if you are so inclined) and cook until they are soft and beginning to brown (about 4 minutes); add the black garlic and toss with the shallots.
• Add the wine and turn the heat to high, letting it reduce to about 1/3; add the butter and swirl the pan around until it’s melted in the wine; season generously to taste with Kosher salt and fresh cracked pepper.
• Add the cooked pasta to the pan with the sauce and very gently toss everything together.