40 Clove Bucatini with Radicchio & Fresh Mozzarella
This 40 Clove Bucatini features a tangle of pasta and ribbons of radicchio dressed in a potent sauce flavored with 3 heads of roasted garlic. The dish is finished with a dusting of garlic breadcrumbs and fresh mozzarella.
Equipment
- Large, deep skillet
Ingredients
- 3 heads garlic tops lobbed off
- 4 tbsp olive oil divided
- 1 cup panko breadcrumbs
- 450g (1 lb) dried bucatini
- 3 shallots halved and sliced
- 1½ cups Grana Padano or Parmigiano Reggiano cheese shredded
- ½ head radicchio finely chopped
- 1 cup arugula
- ½ lemon juiced
- 1 ball fresh mozzarella sliced
- additional Grana Padano or Parmigiano Reggiano cheese for sprinkling
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F.
- Place the garlic heads on a baking sheet lined with parchment paper. Drizzle half of the olive oil over top. Sprinkle the heads generously with salt and transfer to the oven. Roast the garlic for 35-40 minutes or until golden. Set aside to cool slightly. Don't turn off the oven.
- Remove the garlic cloves from their heads and place them in a food processor. Blitz until a thick paste forms. Add a splash of olive oil to help the process along. Transfer the finished paste to a bowl.
- Place the panko breadcrumbs in a separate bowl. Add a tablespoon of the garlic paste to the breadcrumbs and toss to coat. Pour the breadcrumbs onto a small baking sheet lined with parchment paper.
- Place the baking sheet in the oven and toast the breadcrumbs for 10-15 minutes, turning once half way through. Once golden, take the breadcrumbs out of the oven and finish with sprinkle of salt. Set aside to cool.
- Place a large pot of water over high heat and bring to a boil. Liberally salt the water and add the bucatini. Cook according to the package's directions. When tender, drain the pasta, reserving a cup of the cooking liquid, and set aside.
- While the pasta is cooking, heat the remaining olive oil in a large, deep skillet until shimmering. Add the shallots and a healthy pinch of salt. Sauté over medium-low until translucent.
- Add the pasta and garlic paste to the skillet and as much pasta water as is required to dilute the paste enough to coat the pasta. Once a glossy sauce forms, stir in the cheese. Once the cheese melts, take the pasta off of the heat and add in the radicchio, arugula, and lemon juice. Toss to disperse. Taste and season with salt accordingly.
- Place the pasta on a large platter and cover it with a sprinkling of garlic breadcrumbs. Finish with slices of fresh mozzarella and serve immediately with additional cheese for sprinkling and lemon wedges.