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 Casareccia pasta, which originated in Sicily, means "homestyle" in Italy and was originally made by pushing the dough with a knife or wooden spoon to form the shape.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: 16oz / 1lb
Made in Italy!
The Meadow's Pasta with Anchovies and Red Pepper Flakes
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.
The product has a good bite. I have used this or a similar shape in the past. It is good for sauces without large bits of meat or vegitable. High quality pasta from Italy is worth the minor increase in price.