Ingredients (Serves 4)
1 package (500g) Ditalini Pasta 10-12 Shallots (thinly sliced into rings) 2 whole heads of Garlic (tops sliced off for roasting) 3 tablespoons Extra virgin olive oil 2 tablespoons Butter 1 tablespoon Balsamic vinegar (for caramelization) 1/2 cup Vegetable broth or reserved pasta water 1/2 cup Grated Parmesan or Pecorino cheese 2 sprigs Fresh thyme (leaves only) Salt and freshly ground black pepper For boiling water: Salt
Instructions
- Roast the Garlic: Drizzle the sliced garlic heads with olive oil and salt, wrap in foil, and roast at 200°C (400°F) for 40-45 minutes until soft and golden. Once cooled, squeeze the roasted cloves out into a small bowl and mash into a paste.
- Caramelize Shallots: Heat olive oil and butter in a large skillet. Add the sliced shallots and cook over low heat, stirring occasionally, for 20-25 minutes until deep golden brown and caramelized. Add balsamic vinegar in the last 2 minutes.
- Cook the Pasta: Boil Ditalini in salted water until al dente. Reserve 1 cup of the pasta water and drain the rest.
- Build the Sauce: Add the roasted garlic paste, fresh thyme, and the reserved pasta water to the skillet with the caramelized shallots. Stir and mash the garlic to create a rich, emulsified sauce.
- Combine: Add the cooked Ditalini to the skillet and toss well until every piece is coated in the sauce. Stir in the cheese until creamy.
- Serve: Serve hot with an extra sprinkle of black pepper and grated cheese on top.