Sungold Casarecce Recipe
summer savory, parmigiano
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Boil Water
In a large pot, bring salted water to a boil over high heat.
- 2
Cook Pasta
Add the casarecce pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Once cooked, reserve about 1 cup of pasta water and drain the pasta in a colander.
Sauce Preparation
- 4
Prepare Tomatoes
While pasta is cooking, wash and halve the sungold tomatoes.
- 5
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 6
Cook Tomatoes
Add the halved sungold tomatoes to the skillet. Cook for about 5-7 minutes until they start to soften and release their juices.
- 7
Season Sauce
Stir in the fresh summer savory, salt, and black pepper, and cook for an additional 2 minutes.
- 8
Combine Pasta and Sauce
Add the drained pasta to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water a little at a time to achieve desired consistency.
- 9
Serve
Divide the pasta into serving plates and top with grated Parmigiano-Reggiano. Serve immediately.
