Difficulty Level: Easy
Cook Time: 1 hour
Serving Size: 4-6 servings
1/2 lb. casarecce pasta
2 bulbs of garlic
1/4 cup (roughly) extra virgin olive oil
Salt to taste
6 tbsp. unsalted butter
28 oz. tomato passata
1 Parmesan rind
8 oz. burrata
Basil for garnish
Preheat oven to 325°F. Add the garlic cloves to a small oven safe baking dish along with enough olive oil to fully cover the garlic. Add salt to taste. Roast in the oven, uncovered, for 45 minutes.
Remove the garlic confit from the oven and mash the garlic cloves using a fork. Save the olive oil to add to the sauce later on for flavor.
Bring a large pot of water to a boil.
Meanwhile, add 2 tbsp. butter to a heavy-bottomed pot over medium heat until it begins to bubble and turn caramel brown in color.
Add the tomato passata, garlic confit and Parmigiano rind to the pot. Add the remaining olive oil from the garlic confit and salt to taste. Stir and let simmer over low heat for 15 minutes.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup pasta water.
Remove the sauce from heat and remove the Parmigiano rind from the sauce.
When the pasta has finished cooking, strain and add to a large sauté pan along with the sauce, remaining butter and 1/4 cup pasta water. Toss on medium heat until combined. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with burrata, basil and a drizzle of olive oil.