This dish is one of our new vegetarian recipes created in celebration of the plant-based bounty of the Italian harvest. This week’s recipes champion fresh, seasonal verdure, the rainbow-coloured soul of the Mediterranean diet.
Casarecce translates to “homemade” (“casa” denotes home in Italian), and hails from Sicily, the largest island of the Mediterranean and, indubitably, one of its gastronomic centres. Casarecce resemble a loosely-rolled scroll, with many surfaces making it ideal for catching a hearty, meaty sauce. Its rustic, homemade appearance also makes it a comforting shape of pasta to enjoy with this fresh, slow-roasted tomato sauce.
Indeed, like casarecce, the datterini tomatoes we use to create this special sauce come from the island of Sicily. There, in the abundant sunshine, they take on a beautiful, blushing colour and are full of fragrance. Literally meaning “dates”, datterini tomatoes, like dates, are known for their exceptional sweetness. By slow-roasting and pairing
with fresh basil and extra virgin olive oil, this natural sweetness is showcased. This week, we serve this dish with pangrattato (breadcrumbs) for added texture and crunch.
Durum WHEAT Semola, Water, Rice Flour
Roasted Datterini and Basil Sauce (125g):
Peeled Tomatoes, Datterini Tomatoes (39%), Onion, Carrot, Extra Virgin Olive Oil, Salt, Garlic, Basil, Sugar, Black Pepper
Breadcrumbs (WHEAT Flour, Water, Yeast, Salt), Olive Oil, Salt, Black Pepper