Main courses
Casarecce with Tomato and Salted Ricotta
Short description: A bright Sicilian-inspired pasta dish with tender casarecce, a simple tomato-basil sauce, and a salty shower of grated ricotta salata. Serves: 4
Easy
Method
- 1
Bring a large pot of water to a rolling boil, then add 8 g / 0.28 oz salt.
- 2
Crush the tomatoes by hand in a bowl if using peeled tomatoes; keep the juices.
- 3
Warm 40 g / 1.4 oz olive oil in a wide pan over medium-low heat.
- 4
Add the peeled garlic cloves and optional chili flakes; cook gently for 1–2 minutes without browning.
- 5
Add the tomatoes, 2 g / 0.07 oz salt, and black pepper; simmer uncovered for 12–15 minutes until glossy.
- 6
Tear in most of the basil and remove the garlic if you prefer a softer flavor.
- 7
Add the casarecce to the boiling water and cook until just al dente, usually 1 minute less than the package time.
- 8
Reserve 120 ml / 4 fl oz pasta water, then drain the pasta.
- 9
Toss the casarecce in the tomato sauce for 1–2 minutes, adding pasta water little by little until the sauce coats the pasta.
- 10
Turn off the heat, add half the ricotta salata, toss briefly, then plate and finish with the remaining ricotta, basil, and a drizzle of olive oil.