Caserecce with tomato and olives

Caserecce with tomato and olives is a simple and flavorful dish, a classic of the Mediterranean kitchen that embodies the flavors of Italy. Here’s how to make it.

Ingredients

• 320 g of caserecce pasta
• 500 g of tomato passata
• 100 g of pitted black olives
• 2 cloves of garlic
• 5 tablespoons of extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)
• Fresh basil (a few leaves)
• Grated Parmesan cheese (optional)

Preparation

1. Start by taking a large pan and heating the extra virgin olive oil over medium heat. Add the peeled garlic cloves and let them brown slightly, being careful not to burn them.

2. Once the garlic is browned, remove it and pour the tomato passata into the pan. Season with salt and, if you like, you can add a pinch of pepper.

3. Let the tomato sauce cook over medium-low heat for about 15-20 minutes, until it reduces slightly and becomes thicker.

4. Meanwhile, cook the caserecce in a pot with plenty of salted water following the cooking times on the package, to ensure they stay al dente.

5. While the pasta is cooking, add the pitted black olives to the tomato sauce and let them flavor for a few minutes.

6. Drain the pasta al dente and transfer it to the pan with the sauce. Mix well to coat all the caserecce evenly.

7. Turn off the heat and add the hand-torn basil leaves to preserve their aroma.

8. Plate the caserecce and, if desired, sprinkle with grated Parmesan cheese.

Curiosity

The term “caserecce” comes from the Sicilian “caseri,” meaning “homemade,” referring to the pasta shape that was traditionally made by hand, similar to strozzapreti. This pasta shape with its twisted form is perfect for holding sauce, making every bite full of flavor.

Enjoy your caserecce with tomato and olives!