Ingredients:

  • 8 oz heart-shaped dry pasta
  • 2 tbsp sea salt
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, thinly shaved
  • 1 tbsp tomato paste
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 tsp beet juice
  • 3 leaves fresh basil, cut into ribbons
  • 1/2 tsp cracked black pepper

Instructions:

  1. Bring 4 quarts of water to a rolling boil and add 2 tbsp of sea salt. Add the heart-shaped pasta and cook for 10 minutes until slightly firm to the bite.
  2. In a cold wide skillet, combine 1 tbsp extra virgin olive oil and 3 cloves of thinly shaved garlic. Turn heat to medium-low and sauté until the garlic begins to sizzle and smells nutty (about 2 minutes).
  3. Whisk 1 tbsp of tomato paste into the garlic and oil. Cook for 60 seconds until the paste darkens to a rust color, removing the metallic taste.
  4. Slowly pour 1/2 cup heavy cream into the skillet, whisking constantly until the sauce emulsifies into a sunset pink. Stir in 1 tsp of beet juice if a more vibrant pink is desired.
  5. Drain the pasta, reserving 1/2 cup of starchy pasta water. Toss the pasta into the sauce, adding the Parmigiano-Reggiano and reserved water as needed to create a silky coating.
  6. Garnish with fresh basil ribbons and cracked black pepper before serving immediately.