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Italian Food Recipes
Casareccia pasta with vegetables
Fresh and easy pasta for the summer (serves 2)
- - Extra Virgin Olive oil
- - Salt and Pepper
- - A pinch of Oregano
- - Handful Basil leaves
- - 4 shelled Hazelnuts
- - 4 Shelled nuts
- - 1 Clove of Garlic
- - 1/2 sliced onion
- - 20g Grated Parmesan
- - 200g Casareccia pasta
Vegetarian
Organic
First put a pan of water on to boil with some salt.
Whilst it’s coming to the boil cut the onion into small pieces, along with the red pepper, garlic, nuts, basil leaves and oregano. Mix it all with grated parmesan cheese and put it into a small pan with 4 teaspoons of extra virgin oil. Leave it on low heat until the onion becomes soft.
When water comes to the boil, put casareccia pasta in and follow the cooking instructions. Drain the pasta 2 minutes before it's ready and put the drained pasta in the pan, mixing it up with other ingredients. Turn up the heat, leaving it still low, and go on mixing with a wooden spoon for a couple of minutes. Serve with some fresh basil leaves sprinkled on top.
Whilst it’s coming to the boil cut the onion into small pieces, along with the red pepper, garlic, nuts, basil leaves and oregano. Mix it all with grated parmesan cheese and put it into a small pan with 4 teaspoons of extra virgin oil. Leave it on low heat until the onion becomes soft.
When water comes to the boil, put casareccia pasta in and follow the cooking instructions. Drain the pasta 2 minutes before it's ready and put the drained pasta in the pan, mixing it up with other ingredients. Turn up the heat, leaving it still low, and go on mixing with a wooden spoon for a couple of minutes. Serve with some fresh basil leaves sprinkled on top.
