Heat the garlic oil in a pan, add the anchovies and stir with a wooden spoon to ‘melt’ them, taking care not to let them burn. Add the toasted crumbs and set aside. Casarecce with pumpkin and orange pesto is an unusual but tasty combination of ingredients thate will have your guests asking for seconds! I promise you! Casarecce with peperonata. Farfalline is a small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes. There are also various theories about the origin of the term ‘caponata’. In one theory, they say it derives from the capone or lambuga fish (mahi mahi), which Sicilians traditionally ate with a similar sweet and sour sauce. Another belief is that the name comes from the Latin noun ‘caupona’ (tavern) and from the adjective ‘cauponia’, meaning ‘tavern food’. Of course, there are other theories too.

When the pasta is ready, drain the water and add it to the pan with the sausage. Add some of the remaining water from the pasta and a cup of water from the cooking pasta to make a sauce. You can also add a dash of olive oil and some fresh basil to sprinkle over the pasta. Serve the pasta in bowls, sprinkled with parmesan and red pepper flakes. Casarecce has long been one of my favourite short pasta types. Until now, I always used dried casarecce. But, I recently bought a hand operated pasta press with different bronze pasta dies. The first shape I decided to make was casarecce. However, at the same time, I wanted to try making this pasta entirely by hand. The result? Perfect homemade casarecce 2 ways! What is casarecce pasta? Linguine is an Italian pasta that originated in the Liguria region of Italy. It has been a staple part of Italian cuisine since the 16th century and is still popular today.

This casarecce pasta with Sicilian pesto is a super light and fresh recipe from my hubby’s home region, Sicily. I served it with my homemade casarecce but, of course, you can use dried pasta too. Known as pesto alla Siciliana, this is a creamy no-cook sauce. So, you can have this dish on the table in the time it takes to boil the water and cook the pasta. Casarecce pasta pairs well with a variety of sauces and ingredients, including tomato sauces, cream-based sauces, vegetables and meats. It is often served as a main course, but can also be used in salads or as a side dish. Popular sauces that go well with casarecce pasta include marinara, alfredo and carbonara. A couple of years ago, I was in Puglia on holiday. I wanted to buy what Italians call a ‘ferro’. This is basically a thin metal rod used to make many types of traditional flour and water pasta. I asked an old woman living next door to the house we were staying in where I could find this rod. She gave me one! Step 4. Cut the casarecce from the front of the press and place on a floured surface. Continue with the rest of the dough pieces. Ditalini is a type of pasta that originated in the Southern Italian region of Campania. It has been around since at least the 16th century, and is traditionally used in soups and salads. It is made from durum wheat semolina and usually cut into small tubes about 1/2 inch long.

With the limited selection of pasta shapes found outside of Italy, it may come as a surprise to know that there are over 350 different pasta shapes! The multitude of pasta shapes often serve as a marker of a region as they are carefully designed to adhere to the traditional sauces and recipes of the region and their seasonal ingredients. Origins Casarecce pasta literally translates as ‘homemade’ and is traditionally made by wrapping the small pieces of dough around a metal rod (a ferro or ferretto in Italian) to create its signatory curves. If made on a commercial level casarecce is extruded through a Teflon or bronze die. Elbow macaroni is a classic type of pasta that originated in Italy. It was first made popular in the late 19th century and has since become a staple in many cuisines around the world. It is especially popular in Italian and American dishes. Gnocchi are normally made of potatoes, but their pasta version looks a lot like Conchiglie (Shells).

More Vegan, Plant-based Pasta and Noodle Recipes

I cooked the rest of the ingredients together in the same skillet. Starting with the peppers, then adding the onions, then the celery followed by the tomatoes then the olives and capers. Once everything was cooked I put in the fried eggplant and then the vinegar and sugar! The result was fantastic! Cannelloni • Casarecce • Conchiglie / Conhiglioni • Couscous • Ditalini / Ditaloni • Elbow Macaroni • Farfalle (Bow Ties) • Fusilli • Gnocchi • Lasagna • Linguine • Lumaconi • Macaroni / Maccheroncini • Mafaldine or Reginette • Noodles • Orzo • Pappardelle • Penne / Mezze penne (- Rigate) • Ravioli • Rigatoni • Spaghetti • Tagliatelle • Tortellini / Tortelloni Casarecce pasta is one of hundreds of pasta shapes Italy is famous for. It may be less well-known in some areas, but it is beautiful and holds pasta sauce so well! Couscous is believed to have originated in North Africa and has been a staple of Mediterranean cuisine for centuries. Couscous is traditionally made from semolina, but can also be made from other grains such as barley or wheat flour. It is usually served with a sauce or stew, either hot or cold. It can also be used to prepare salads and side dishes. Couscous is a versatile dish that can be adapted to many different cultures and cuisines. Dried casarecce can be found in many countries outside of Italy. In fact, a number of UK and US supermarket chains sell it. So, if you haven’t tried this pasta before, look out for it. First time round eat it with homemade pesto if you can. I promise you, you’ll love the combination!

Fusilli is a type of pasta originating from Southern Italy, popularized throughout the world through Italian cuisine. It is made from durum wheat semolina and shaped like a corkscrew or helix, twisted into short spirals that look like springs or telephone cords. Fusilli has been produced since at least the 16th century. It is typically used in pasta salads and baked dishes. Although pasta with caponata isn’t an old traditional combination, it’s become very popular. I’m sure if you try it, you’ll understand why. This recipe makes enough for 4 generous helpings of pasta plus some extra caponata to have as a side dish a day or two later. Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine. The fresh types are two to three centimetres (¾-1 inch) wide and may have fluted edges. Lumaconi, also known as lumache or giganti, is a type of pasta originating in Italy. It was originally made in the regions of Apulia and Calabria, where it remains popular today. Macaroni is a traditional Italian dish that has been enjoyed for centuries. It was originally made from durum wheat semolina and shaped into a variety of different shapes, such as elbow macaroni or shells. Today, macaroni is made with a variety of different ingredients, including whole wheat, corn, and rice. A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.

Fusilli

Peel and chop the carrots and onion. Fry them for 3-4 minutes in the pan with the same butter as the livers, a pinch of salt, the pine nuts, and the leaves of a few thyme sprigs.