Description
A rich and comforting Sweet Garlic Tomato & Basil Casarecce pasta featuring roasted garlic confit, a luscious tomato passata sauce enhanced with Parmesan rind, finished with creamy burrata and fresh basil. This Italian-inspired recipe balances sweet roasted garlic with fresh herbs and creamy cheese for a flavorful and satisfying meal perfect for any occasion.
Ingredients
Scale
For the Garlic Confit
- 2 bulbs of garlic
- 1/4 cup extra virgin olive oil (approximate, for roasting garlic)
- Salt to taste
For the Sauce
- 6 tbsp unsalted butter, divided
- 28 oz tomato passata
- 1 Parmesan rind
- Reserved garlic-infused olive oil (from roasting)
- Salt to taste
For the Pasta
- 1/2 lb casarecce pasta
- 3/4 cup reserved pasta water (approximate)
To Serve
- 8 oz burrata
- Fresh basil for garnish
- Extra virgin olive oil for drizzling
Instructions
- Roast the Garlic: Preheat your oven to 325°F (165°C). Peel the garlic cloves from 2 bulbs and place them in a small oven-safe baking dish. Pour enough extra virgin olive oil to fully submerge the garlic cloves. Season with salt to taste and roast, uncovered, for 45 minutes until the cloves are soft and lightly golden.
- Mash the Roasted Garlic: Remove the garlic confit from the oven. Using a fork, mash the softened garlic cloves into a paste and set aside. Reserve the garlic-infused olive oil for later use to enhance the sauce’s flavor.
- Prepare the Sauce: In a heavy-bottomed pot, melt 2 tbsp of unsalted butter over medium heat. Allow it to bubble and turn a light caramel brown. Then, add the tomato passata, mashed garlic confit, Parmesan rind, and the reserved garlic-infused olive oil. Season with salt to taste, stir well, and let the sauce simmer gently over low heat for 15 minutes to meld the flavors.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the casarecce pasta and cook according to package instructions until al dente. Reserve approximately 3/4 cup of the pasta cooking water, then drain the pasta completely.
- Combine Pasta and Sauce: Remove the Parmesan rind from the sauce and take the pot off the heat. In a large sauté pan, combine the cooked pasta, remaining 4 tbsp of butter, and 1/4 cup of the reserved pasta water. Toss the pasta over medium heat, gently stirring to coat it evenly with the sauce. Add more pasta water in 1/4 cup increments if necessary to achieve your desired sauce consistency.
- Serve: Plate the pasta and top each serving with a generous amount of creamy burrata. Garnish with fresh basil leaves and finish with a drizzle of extra virgin olive oil. Serve immediately to enjoy the full richness and comforting flavors of this dish.
Notes
- Roasting garlic slowly in olive oil mellows its flavor and adds depth to the sauce.
- Reserving pasta water is crucial as it contains starch that helps bind the sauce to the pasta.
- You can substitute fresh mozzarella if burrata is unavailable, though burrata adds a creamier texture.
- For a vegan version, replace butter with plant-based alternatives and omit the Parmesan rind and burrata.
- Adjust salt carefully since Parmesan rind and butter add saltiness to the dish.
