Pasta Casareccia

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Inspired by a pizza from Ciao Ciao we were addicted to for a while called “Casareccia”

Ingredients

  • Fusilli or other “short” pasta
  • Tomato passata or tined diced tomatoes
  • Feta (150-200g)
  • 1 red onion
  • Minced lamb meat (400-500g)
  • 1 large or 2 small aubergines
  • thyme or basil (frozen or fresh)
  • garlic, grated (optional)
  • rocket (ruccola, optional)
  • olive oil

What to do

  1. Chop the onion finely
  2. Peel and dice the aubergine
  3. Fry the onion on low heat in a little olive oil
  4. Add the aubergine, add some salt, wait until slightly softened
  5. Add the minced lamb, raise the heat to medium, brown (evaporate the water if needed)
  6. Add tomato passata
  7. Add grated garlic (if using)
  8. Cook on medium heat for 5-10 minutes until reduced
  9. Add thyme or basil (reserve a few fresh leaves for decoration)
  10. Cook the pasta as per instructions, minus 2 minutes
  11. Meanwhile, chop the feta in small dice (see photo)
  12. When cooked, reserve some of the cooking water, drain pasta and add to the sauce
  13. Cook the pasta with the sauce for 1-2 minutes, adding the reserved cooking water if needed
  14. Add the feta, reserved basil or thyme and rocket, if using
  15. Serve hot and stir just before serving