Black Garlic Pasta Sauce

I chanced upon a bottle of black garlic paste in olive oil and my mind started to churn non-stop. I found a few recipes that paired it with baby onions and lots of cheese and you know I can’t say no to that! This recipe is inspired from a few recipes put together to create a new one. I first gently cook the baby onions in olive oil and salt, hoping to get them slightly caramelized, then add some fresh minced garlic to sizzle, gently deglazed with some wine – either red or white, and a heavy dose of the black garlic paste, lots of black pepper and fresh basil, some of the pasta water added with the pasta to just gently coat it. The final touch is lots and lots of grana Padano cheese.

The Recipe


  • 2-3 tbsp olive oil
  • 10 baby onions or shallots, quartered
  • 1 tbsp minced garlic
  • ¼ cup red or white wine – optional
  • 2 tbsp black garlic paste
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp dried thyme
  • fresh basil
  • Grana Padano cheese
  • cooked pasta for 4 persons + pasta water


  • Heat the olive oil in a deep bottom pan
  • Add the quartered baby onions and salt and let cook slowly for 5-6 minutes – allowing the onions to slowly caramelise
  • Then add the garlic and cook for another 3-4 minutes, stirring occasionally
  • Then add the wine if using and stir and let the wine cook off
  • Add the black garlic paste and thyme halfway and stir well
  • Add black pepper and fresh basil leaves
  • Then add the cooked pasta and a few spoons of the pasta water and stir
  • Remove from the heat and add lots of shaved grana Padano cheese