1 pound dry Pappardelle pasta or any pasta you wish
about 3 tablespoons olive oil , for the pasta and the pan
3/4 cup shallots, thinly sliced
1/2 cup cloves black garlic (about 2 heads)
3/4 cup dry white wine
3 tablespoons unsalted butter
salt and freshly ground black pepper to taste
- 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.
- 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.
- While the shallots are cooking, peel all the garlic and then roughly chop it, keeping it in relatively large chunks.
- 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.
- Add the butter and swirl the pan around until it's melted into the wine.
- Season generously to taste with salt and pepper.
- 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.)
- Season to taste again if necessary, and serve.