Description
This Sweet Garlic Tomato & Basil Casarecce is a rich and comforting Italian pasta dish featuring roasted garlic confit, a savory tomato and Parmesan sauce, and creamy burrata cheese. The slow-roasted garlic infuses the olive oil with sweetness and depth, perfectly complementing the fresh basil garnish and tender casarecce pasta. Ideal for a cozy dinner, this recipe blends the flavors of buttery tomato passata with fresh, aromatic herbs and indulgent cheese.
Ingredients
Scale
Garlic Confit
- 2 bulbs of garlic
- 1/4 cup extra virgin olive oil (approximate, for roasting garlic)
- Salt to taste
Sauce
- 6 tbsp. unsalted butter, divided
- 28 oz. tomato passata
- 1 Parmesan rind
- Reserved garlic-infused olive oil from confit
- Salt to taste
Pasta
- 1/2 lb. casarecce pasta
- Salt for pasta water
- Reserved pasta water (about 3/4 cup)
Garnish
- 8 oz. burrata cheese
- Fresh basil leaves
- 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 and season with salt to taste. Roast uncovered in the oven for 45 minutes until the cloves are soft and lightly golden.
- Mash the Garlic: Remove the roasted garlic confit from the oven and mash the softened garlic cloves with a fork. Set aside the mashed garlic and reserve the garlic-infused olive oil for later use.
- Prepare the Sauce: In a heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Allow it to bubble and become a light caramel brown color to deepen the flavor. Add the tomato passata, mashed garlic confit, Parmesan rind, and the reserved garlic-infused olive oil. Season with salt to taste and stir well.
- Simmer the Sauce: Let the sauce gently simmer over low heat for 15 minutes to meld the flavors, stirring occasionally.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the casarecce pasta and cook until al dente according to package instructions. Before draining, reserve 3/4 cup of pasta water, then drain the pasta completely.
- Combine Sauce and Pasta: Remove the Parmesan rind from the sauce and take it off the heat. In a large sauté pan, add the cooked pasta, the remaining 4 tablespoons of butter, and 1/4 cup of reserved pasta water. Toss gently over medium heat to combine. Add additional pasta water in 1/4 cup increments as needed to achieve a smooth, saucy consistency.
- Serve: Plate the pasta, topping each serving with a generous portion of burrata cheese, fresh basil leaves, and a drizzle of extra virgin olive oil. Serve immediately to enjoy the full richness and balancing flavors of the dish.
Notes
- Slow roasting garlic mellows its sharpness, transforming it into a sweet, buttery flavor that enhances the sauce.
- Reserving pasta water adds starch which helps emulsify and thicken the sauce around the pasta.
- Use fresh burrata just before serving for the best creamy texture and flavor contrast.
- This dish pairs beautifully with a crisp white wine or a light Italian red.
- Parmesan rind is added to infuse depth and umami; remove before serving to avoid an overly intense bite.
