Casarecce al Sud brings a little taste of Southern Italy to the table.
Casarecce, a pasta shape with Sicilian roots, gets its name from casereccio, meaning “homemade.” Its curled shape is made to hold onto sauces and all the good bits in every bite. In this Tre Mari recipe, we pair it with bold, comforting flavours inspired by the south. Simple ingredients, plenty of flavour, and the kind of pasta made for sharing.
Ingredients:
- 1 pack (500g) Tre Mari Casarecce
- 150g guanciale, sliced into thin strips
- 1 small yellow onion, finely diced
- 1 tbsp Tre Mari Virgin Olive Oil
- 1½ cups (about 400ml) Tre Mari Tomato Basil Sauce
- ½ Parmigiano Reggiano cheese, grated, plus extra serving
- ½ cup feta cheese, crumbled
- ½ cup kalamata olives, pitted and halved
- A handful of fresh basil leaves, for garnish
- Salt and black pepper, to taste
Cooking Instructions:
- Bring a large pot of salted water to a boil. Cook the Tre Mari Casarecce according to package directions. Reserve 1 cup of pasta water, then drain and set aside.
- While the pasta cooks, slice the guanciale into thin strips. Place in a dry pan over medium heat and cook until crispy and browned. Remove from heat and set aside.
- In a separate pot, heat 1 tbsp extra virgin olive oil over medium heat. Add the diced onion and cook until soft and translucent.
- Stir in 1½ cups of Tre Mari Tomato Basil Sauce. Simmer gently for about 5 minutes to warm through and blend the flavours. Season lightly with salt and pepper if needed.
- In a large serving dish, toss the drained pasta with the sauce and stir in the grated Parmigiano Reggiano until evenly coated and creamy. Add a splash of reserved pasta water if needed to loosen the sauce.
- Add the feta cheese, kalamata olives, and crispy guanciale. Drizzle with a bit more extra virgin olive oil and gently toss to combine.
- Serve warm, topped with fresh basil leaves and an extra sprinkle of Parmigiano Reggiano.
Buon Appetito!
