Pork and Zucchini Casarecce with Roasted Garlic Sauce
Delicious roasted garlic sauce served over casarecce pasta with zucchini and shredded pork is an amazing dinner for your family.
Ingredients
- 1 bulb garlic
- 3 Tablespoons olive oil, divided
- 1 pound casarecce pasta
- 28 ounce can crushed tomatoes
- 1 Tablespoon dried onion flakes
- 1 Tablespoon Italian seasoning
- 1 large zucchini, sliced
- 2 teaspoons garlic powder
- 1 1/2 cups cooked shredded pork
Instructions
- Preheat oven to 400°F.
- Slice the top off the garlic bulb, set on a square of aluminum foil and drizzle with olive oil. Wrap the foil around the garlic bulb, place on a foil lined baking pan, and bake for about 40 minutes, or until the garlic is soft enough to pierce easily with a knife. Let cool slightly and remove all the roasted garlic cloves.
- Bring a pot of water to a boil and cook the pasta according to the package directions.
- While the water is coming to a boil, heat 1 Tablespoon olive oil in a saucepan and add the roasted garlic. Smash garlic with a potato masher or fork. Cook for 2 minutes. Add crushed tomatoes, dried onion, and Italian seasoning. Season with salt and pepper to taste. Bring to a bubble then reduce to low and simmer until the pasta is cooked.
- Heat 1 Tablespoon olive oil in a skillet over medium high heat. Add zucchini, 2 teaspoons garlic powder, and season with salt and pepper. Sauté until zucchini is cooked and browned slightly, about 5-7 minutes.
- Heat shredded pork either in the microwave or in the same skillet as the zucchini.
- Serve pasta topped with sauce, zucchini, and shredded pork.