Casarecce is the ideal pasta format for imaginative sauces and unusual combinations. Their shape rolled up on itself and their porous surface holds the sauces well and makes every bite an explosion of flavours. Today we will show you the recipe for casarecce with courgettes and red onions, light and tasty at the same time.
Ingredients
SERVES 4
350 g Casarecce Liguori
2 courgettes
1 onion
50 g Parmesan cheese
PREPARATION: Boil the water for cooking the Casarecce and add salt. While waiting, prepare the sauce: wash and dice the courgettes and finely chop the onion.
Take a frying pan and start heating it up, pouring in a little oil. After about 1 minute, pour the onion into the frying pan. When it is golden brown, add the courgettes.
Pour the Casarecce into the water and once drained add it to the onions and courgettes directly in the pan. Stir in a generous sprinkling of Parmesan cheese.
Your casarecce courgettes and red onions are ready.
Liguori's tip
For an extra touch to the red onions and courgettes, deglaze everything in the pan with a dash of white wine.
