Tagliatelle Pasta with Black Garlic Sauce

Let's talk black garlic. Garlic is not naturally black. Black garlic is a regular garlic bulb which has been aged or fermented. Black garlic originated in Korea. Over the centuries the Koreans have perfected all kinds of fermented products such as kimchi. Black garlic does not taste like the common garlic clove. Black garlic is mild, nutty, and fruity. Black garlic can be used in a variety of recipes. I found a jar of Badia black garlic minced in water and I just had to try it. I decided to use it for a pasta sauce.

8 ounces of tagliatelle pasta cooked al dente
1 shallot chopped
3 tsp Badia black garlic minced
1/3 cup dry white wine
juice of one lemon
10 crimini mushrooms sliced
2 tbs butter or more if needed
10 cherry or mini tomatoes of your choice, cut in quarters

Place tagiatelle pasta in boiling salted water and cook till al dente. While pasta is cooking saute sliced mushrooms in olive oil and set aside. Saute chopped shallot and set aside. Add black garlic minced to pan with butter and saute to warm it up. Next add wine and lemon juice and reduce. Add back the mushrooms and shallots and then add the al dente tagliatelle direct from boiling pot to the saute pan. Toss ingredients till blended and last add tomatoes and toss. If sauce is too thin add a tablespoon or two of pasta water to thicken and bring ingredients together. Serve immediately.

This tagliatelle with black garlic sauce turned out slightly different than I expected. The black garlic along with the shallots and tomatoes is sweet. I don't believe you will have garlic breath after eating this dish. Next time I'll add some red pepper flakes or finely grated parmesan cheese. All in all it was very delicious.

 Enjoy!