Calabrian Chili & Roasted Garlic Sourdough Fusilli with Burrata & Focaccia Breadcrumbs
- The Pasta Table
- Mar 10
- 2 min read
Difficulty Level: Easy
Cook Time: 1.5 hours
Serving Size: 2 servings
Ingredients:
1/2 lb. Bionaturae Sourdough Fusilli
1 piece of focaccia bread
2 bulbs of garlic
4 tbsp. extra virgin olive oil
3 garlic cloves minced
1 tbsp. crushed Calabrian chili paste
1 tbsp. tomato paste
Salt to taste
2 tbsp. butter
1/3 cup Parmigiano Reggiano, finely grated
1 tbsp. Italian parsley, finely chopped
Pasta water as needed
4 oz. burrata
Basil for garnish
Crushed red chili flakes
Calabrian chili oil to finish
Directions:
Preheat the oven to 400°F. Slice the top off of the bulbs of garlic so the tops of the cloves are showing. Drizzle with olive oil. Place in a small oven-safe dish or wrap in tin foil and roast in the oven for 40-50 minutes until soft.
Let the focaccia bread sit out for 2-3 hours or bake in the oven 15-20 minutes until firm. Tear into pieces and pulse in a blender until breadcrumbs form.
Add 1 tbsp. olive oil and breadcrumbs to a frying pan and toast until golden brown. Add salt to taste.
Bring a large pot of water to a boil. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
Meanwhile, heat the remaining olive oil in a large sauté pan over low heat and sauté the minced garlic for1-2 minutes until fragrant.
Stir in the crushed Calabrian chili pepper, tomato paste and salt to taste.
Strain the pasta and add it to the pan along with 1/4 cup of pasta water. Toss over medium heat until combined.
In a separate dish, mash the roasted garlic until it forms a paste-like consistency and then stir into the pasta along with another 1/4 cup of pasta water.
Stir in the butter and grated Parmigiano and toss again until combined. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with burrata, focaccia breadcrumbs, parsley, chili flakes and a drizzle of Calabrian chili oil.
Comentários