Casarecce con Sugo al Tonno

For those who love characteristic, pasta formats, Caserecce are perfect!

Typical of 'casereccia' cuisine, they are reminiscent of pasta busiata, a pasta of Mediterranean origin that was made by skilfully wrapping the dough around the 'buso', the stem of a plant.

A porous and enveloping format, ideal for holding the sauce, which in this recipe we accompany with a tasty and quick tuna sauce.

A simple and tasty first dish!

Ingredients for two people

- 200 g of Caserecce
- A jar of ready tuna sauce
- Salt to taste
- Olive oil 


Heat the ready-made sauce in a frying pan.

Cook the pasta in plenty of salted water, once al dente drain it and pour it into the pan with the ready-made tuna sauce.
Add salt if necessary and serve, finishing with a drizzle of raw oil and a little oregano.

TIP: for those who prefer a shorter format, Caserecce can be broken with your hands before cooking.