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

Black Garlic Pappardelle

1 pound dry pappardelle or tagliatelle
olive oil for pasta and pan
¾ cup thinly sliced shallots (about 5 small to medium)
½ cup black garlic cloves (about 2 heads)
¾ cup dry white wine
3 tablespoons unsalted butter
kosher salt and freshly ground black pepper to taste

Cook the pasta as directed, and drain. Toss with a bit of olive oil and set aside.

Coat the bottom of a large enough pan to hold the pasta (to be added at the end). Place over medium heat, add the shallots and cook until they are soft and just beginning to brown, about 4 minutes.

Meanwhile, peel the garlic and roughly chop it. (Smashing first with the blunt side of your knife is helpful.)

Add the garlic to the pan with the shallots. Then mix In the wine, turn the heat up and let it reduce down. Add the butter and swirl it around to mix everything together.

Season generously with salt and pepper. Add the cooked pasta and gently toss everything together. It also can be mixed in a large bowl if the pan is not large enough. Taste and season again, if necessary, before serving.