The ideal pasta for hearty sauces, like pesto, ragu or anchovy. Or try it with Pasta e Ceci pasta and chickpea soup. The little craggly edges hold any sauce quite beautifully, and the rustic shape provides a satisfying toothsome bite. Casareccia pasta, which originated in Sicily, means "homestyle" in Italy and was originally made by pushing the dough with a knife or wooden spoon to form the shape. One bite of this pasta dappled with fresh, bright pesto or tangy, umami anchovy and tomato feels like home.

Cook for 10 to 12 minutes until al dente.

Ingredients: Durum wheat semolina, water.

Net weight: 12oz /340g

Made in Italy!

The Meadow's Pasta with Anchovies and Red Pepper Flakes

• 16 ounces Casareccia
• Big handful of fleur de sel, for the pasta water
• Generous glug of olive oil
• 4 plum tomatoes, roughly chopped
• 8 to 10 Scalia anchovy fillets
• Hot red pepper flakes, for serving

Cook pasta for 10 to 12 minutes in boiling salted water. In the meantime, heat olive oil, chopped tomato and 6-10 anchovy fillets over medium heat until the anchovies dissolve completely and the tomatoes reduce. Once pasta is cooked, transfer to pan and give a shimmy to coat, then top with hot red pepper flakes.

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We are happy to ship every package with recyclable or compostable materials. We also include a complimentary sweet bite in each order :-)