Casarecce pasta
This Casarecce pasta is the essence of Mediterranean flavors. It is tossed with a creamy sauce of roasted eggplant and a sweet homemade tomato sauce. Whether enjoyed as a comforting weeknight dinner or served to impress guests at a special gathering, this casarecce pasta sauce recipe will enchant you.
Servings: 4 people
Calories: 638kcal
Equipment
- 1 Chopping board
- 1 Vegetable Knife
- 1 Large oven tray + 1 baking paper
- 1 Medium non-stick frying pan
- 1 Wooden spoon
- 1 Eletric blender
Ingredients
Eggplant purée
- 537 gr eggplant; about 2 Lb: oz 1: 2.9
- ½ teaspoon Maldon salt
- 7 tablespoon olive oil extra virgin
- 2 garlic clove
- 1 pinch black peper
- 60 ml water room temperature Lb: oz 0: 2.1
Tomato sauce
- 440 gr Sicilian datterini tomatoes Lb: oz 0: 15.5
- 1 garlic clove
- 2 tablespoon olive oil extra virgin
- ½ Maldon salt
- 6 leaves fresh basil
Pasta
- 350 gr pasta casarecce Lb: oz 0: 12.3
- 225 ml pasta water Lb: oz 0: 7.9
- 1 hand full ricotta salta cheese or to your liking
Instructions
- Preheat the oven to 180°c fan or 200°c conventional oven, 392°f, or 6 gas mark. Wash the eggplants, the tomatoes, and the basil leaves under cold running water. Chop the garlic cloves on a chopping board using a knife and set it aside. Trim the stem of the eggplants on a chopping board using a knife, and discard the stem. Lay the eggplant on its side and carefully slice it into rounds slice 1 cm/ 0.39 inch thick. Cut the round eggplant into small cubes and set it aside.
- Take a baking tray and cover it with baking paper to prevent sticking. Add the eggplant cubes to the baking tray, spreading them out in a single layer. Add the garlic cloves to the tray, drizzle 6 tablespoons of oil over the eggplants, and season with salt and black pepper. Mix everything together, and ensuring that the eggplant cubes are well coated with the seasonings. Put the eggplant in the oven and roast them for 15 minutes.
- Place the tomatoes on a chopping board and halve them using a knife. Take a medium frying pan and add the halved tomatoes, oil, garlic, and basil leaves to it. Mix everything together. Set the frying pan on medium heat and let the cook, stirring occasionally.
- After 15 minutes, remove the eggplant from the oven and use a wooden spoon to flip them. Return the eggplant to the oven and allow it to roast for another 10 minutes. As the tomatoes start to soften, add the salt and mix everything. Using the wooden spoon, gently crush the tomatoes to create a sauce-like consistency. Let cook the sauce for 2 minutes, and once ready, set the side. Once the eggplants have achieved a nicely roasted golden color, carefully remove them from the oven and set them aside.
- Set aside 33 gr of roasted eggplant for decoration. Add the rest of the roasted eggplants, 1 tablespoon of oil, and the water in a blender. Blend the eggplants at high speed for fews seconds until you have a creamy texture.
- Bring a large pot with some salted water to boil. Once it starts to boil, add the casarecce pasta and cook for 9 minutes or until al dente. Stir often. In the meantime, add the eggplants pure in the tomato sauce and mix with a wooden spoon until combined.
- Drain the pasta and set aside some pasta water. Turn the stove on medium heat and add the pasta to the sauce, the water, and a little grated cheese in a frying pan. Give a good stir until you get a cream sauce, but not too liquidy.
- Just before serving the pasta, sprinkle the remaining roasted aubergines and some grated cheese. Serve immediately.
Notes
Why my casarecce sauce is too thick?
It would be possible that the pasta water wasn't enough. Add gradually the reserved water until you have a creamy texture.
How can I cook the casarecce al dente?
The length of the cooking time varies from brand to brand. For great results cook the casarecce according to the instructions provided on the packaging. If in doubt taste one casarecce and check for a tender but firm bite.
Can I cook the eggplant on the air fryer?
This recipe has not been tested using the air fryer. However, I'd suggest you look in the recipe manual to find instructions on how to roast the eggplant.
Can I make it in advance?
Yes, of course. I would definitely make the eggplant purée in advance and cook the rest when you are ready to serve it.
Is casarecce pasta gluten-free?
The traditional casarecce pasta is made from durum wheat which contains gluten. However, there are gluten-free alternatives available in the market that are specifically made to be free from gluten. If a casarecce pasta product is gluten-free, it should be clearly labeled on the packaging. Always check the label to ensure that it is certified gluten-free.
Where to buy casarecce pasta?
Nowadays is very easy to find Italian products everywhere. Look in your local stores, in Italian delis, or in any Italian online shop.
What to make with casarecce pasta?
Thanks to their versatile shape they pair well with various sauces and ingredients.
Use them to make some cold pasta salad, with spicy sauce made with Italian sausages, with classic spicy Italian sauce, with a delicious broad or fava bean pesto, or with amatriciana sauce. Can I turn this recipe into "one pot casarecce pasta"? No, I would definitely follow the recipe. The eggplant roasted in the oven gives a smoky and caramelized flavor that can't be achieved by cooking it with tomato sauce.
Use them to make some cold pasta salad, with spicy sauce made with Italian sausages, with classic spicy Italian sauce, with a delicious broad or fava bean pesto, or with amatriciana sauce. Can I turn this recipe into "one pot casarecce pasta"? No, I would definitely follow the recipe. The eggplant roasted in the oven gives a smoky and caramelized flavor that can't be achieved by cooking it with tomato sauce.
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