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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
Boil Water
In a large pot, bring 4 liters of water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
Cook Casarecce
Add 400g of casarecce pasta to the boiling water and cook according to package instructions, usually around 10-12 minutes, until al dente.
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of the pasta cooking water.
Drain Pasta
Drain the casarecce pasta and set aside.
Making the Sauce
Sauté Garlic
In a large skillet, heat 60ml of extra virgin olive oil over medium heat. Add 2 minced garlic cloves and sauté for about 1-2 minutes, until fragrant but not browned.
Add Basil
Add 1 cup of fresh basil leaves to the skillet and stir gently, allowing them to wilt in the heat.
Add Cheese and Season
Stir in 100g of grated Pecorino Romano cheese and season with freshly cracked black pepper to taste. Toss until the cheese has melted and the pasta is well-coated.
Serving
Plate the Pasta
Serve the casarecce hot, garnished with additional grated Pecorino Romano cheese and fresh basil leaves if desired.