Caserecce pasta recipes?

Do you know a good one? Please share!Caserecce pasta recipes?
Casarecce, and an Eggplant and Swordfish Sauce for Them


Casarecce, a term that also means ';home made,'; are 3/4 inch wide strips of pasta about 1 1/2 inches long that are loosely rolled up around their long axis. They work nicely with chunkt sauces. Possible substitutions: Fusilli, butterflies.





A recipe? A refreshing eggplant and swordfish sauce. It will work best with swordfish steaks cut from the stomach area of the fish. Should swordfish not be available it will also work with tuna steaks. To serve 4 you'll need:





14 ounces (350 g) casarecce or similar shaped pasta


1/2 pound (200 g) cherry tomatoes


1/2 pound (200 g) swordfish


An eggplant


An ounce salted capers, rinsed


1/2 cup olive oil


1 clove garlic


A bunch of basil


A sprig of mint


1 teaspoon vinegar


1/4 cup minced parsley


Shredded red pepper to taste


Halve the tomatoes, and dice both the eggplant and the swordfish. Mince the basil, mint and parsley and combine them. Take a non-stick pan and saut茅 the eggplant in it in a little oil, seasoning it to taste with salt and pepper. In another pot, heat the remaining oil and cook the garlic clove until it begins to color, taking care lest it overheat and burn. Discard the garlic and saut茅 the fish; sprinkle the vinegar over it, and then add the tomatoes, eggplant, and capers.





In the meantime bring the pasta water to a boil and cook the pasta. Drain it when it's just shy of being done, and turn it into the pot with the sauce. Cook over a brisk flame for a minute or two, then turn off the flame, stir in the herbs and a little more olive oil, and serve, with a deft dusting of hot pepper flakes.Caserecce pasta recipes?
Any pasta recipe will do. It is just a different type of pasta. There are enough of them on allrecipe or footnetwork.
cook your pasta in salted water


In another bowl mix3/4 cup lemon juice(3-4) with 11/2 cups Parmigiano cheese


Gradually beat in 2/3 cup extra virgin olive oil til creamy


season with salt %26amp; pepper %26amp; stir in about 2 tsp. of lemon zest


Pour over pasta. At this point you can eat or add about 2 cups finely chopped fresh basil........Sooooooo good
Caserecce with Tuna and Broccoli





From The Magazine of La Cucina Italiana, May/June 2005








1 head broccoli, florets only





salt





1 pound caserecce pasta (or substitute fusilli)





2 tablespoons extra-virgin olive oil, plus extra





2 shallots, chopped





1 6-ounce can tuna packed in oil, drained





1 teaspoon chili powder, plus extra





1 tablespoon chopped thyme





2 tablespoons chopped fennel fronds





Bring a pot of water to a boil. Add the broccoli, and cook for about 5 minutes. Remove with a slotted spoon, and set aside. Add salt to the pot of water, and bring to a boil again. Add the pasta, and cook until al dente.





Meanwhile, in a large, deep skillet over medium heat, warm the olive oil. Add the shallots, and saut茅 for about 5 minutes. Chop the broccoli, add to the skillet, and saut茅 for 3 minutes. Add the tuna, chili powder and thyme, and season with salt. Add 1/3 cup of the pasta water, and cook until it starts to evaporate, about 7 minutes. Drain the pasta, and transfer to the skillet with the tuna and broccoli. Add the fennel fronds, season with salt, and toss. To serve, drizzle with olive oil and sprinkle with chili powder. Serves 4