Casarecce with Tomato, Shaved Garlic and Extra Virgin Olive Oil

April 21, 2014


Serving Size: 3-4
Skill: easy
Cook Time: 15 minutes

  • 1 pack Della Terra Casarecce
  • 1-2 Tbsp extra virgin olive oil
  • 1 clove garlic, sliced
  • 1-2 filets of anchovy (optional of course)
  • Pinch of crushed pepper flake, to taste
  • 1 cup of San Marzano plum tomatoes
  • Pinch of salt, to taste
  • A pinch of sugar to balance the tomato, if needed
  • 1/4 bunch of parsley, chopped


  1. In a fry pan, add 1 tsp of olive oil and garlic over med-low heat.
  2. Toast the garlic lightly and add the crushed pepper and anchovy, allow 30 seconds to infuse the oil.
  3. Add the tomatoes, reduce by about half.
  4. Cook the pasta per package suggestion. Taste to piece to ensure that you are satisfied with the al dente, cook a little more if you prefer.
  5. When the pasta is cooked add it to the pan with the sauce and toss together. Add a splash of the pasta water if needed.
  6. Garnish with the chopped parsley.

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