{"id":11221499982,"title":"Casarecce Pasta 1000g","handle":"casarecce-pasta-1000g","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShelf Life:\u003c\/p\u003e\n\u003cp\u003eFrozen: 6 Months, Chilled: 7 Days Origin: Qatar \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSuggested recipe:\u003c\/b\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1\u003eCasarecce pasta recipe with asparagus, chilli, pancetta and garlic\u003c\/h1\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/1482125092441_large.jpg?v=1501414076\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"recipe__summary\"\u003eCasarecce is a short pasta which has been rolled and twisted. If you can't find it, fusilli or farfalle will also work well, but the simplicity of this dish means almost any pasta is suitable.\u003c\/p\u003e\n\u003csection class=\"recipe__instructions\"\u003e\n\u003cdiv class=\"recipe__instructions--ingredients\"\u003e\n\u003ch2 class=\"heading\"\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 bunches asparagus\u003c\/li\u003e\n\u003cli\u003e500g casarecce pasta\u003c\/li\u003e\n\u003cli\u003e1\/2 cup extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e3 garlic cloves, finely chopped\u003c\/li\u003e\n\u003cli\u003e2 eschallots, finely diced\u003c\/li\u003e\n\u003cli\u003e1 tbsp red chilli flakes \u003c\/li\u003e\n\u003cli\u003e120g pancetta, finely diced\u003c\/li\u003e\n\u003cli\u003esea salt \u003c\/li\u003e\n\u003cli\u003efreshly ground pepper\u003c\/li\u003e\n\u003cli\u003esmall handful flat-leaf parsley leaves, chopped\u003c\/li\u003e\n\u003cli\u003egrated parmesan, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe__instructions--method\"\u003e\n\u003ch2 class=\"heading\"\u003eMethod\u003c\/h2\u003e\n\u003cp\u003e1. Snap off the woody ends of the asparagus. Slice asparagus into pieces about the same length as the pasta.\u003c\/p\u003e\n\u003cp\u003e2. Bring a large saucepan of salted water to the boil. Add pasta and cook until al dente. Drain pasta, reserving about 1 cup of the cooking water. Toss pasta in a little oil (about 1 tbsp) to keep from sticking together.\u003c\/p\u003e\n\u003cp\u003e3. In a saucepan large enough to fit all the pasta and asparagus, add remaining oil, garlic, chilli flakes, eschallots and pancetta with a pinch of salt. Place on a medium-low heat until the ingredients begin to sizzle, flavouring the oil. \u003c\/p\u003e\n\u003cp\u003e4. After a minute or so, add a couple of tablespoons of the pasta water, along with the asparagus. Cook gently until the asparagus is al dente, about 4-5 minutes, adding a little more pasta water as necessary to create a sauce.\u003c\/p\u003e\n\u003cp\u003e5. Add pasta, a good grind of pepper and chopped parsley to the sauce, tossing quickly to coat the pasta and warm it through. Serve immediately with parmesan and an extra drizzle of oil.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","published_at":"2017-07-30T16:56:31+05:30","created_at":"2017-07-30T16:56:23+05:30","vendor":"Pasta Roma","type":"Pasta","tags":["Casarecce","Pasta","Regular Pasta"],"price":3500,"price_min":3500,"price_max":3500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":44330657486,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Casarecce Pasta 1000g","public_title":null,"options":["Default Title"],"price":3500,"weight":250,"compare_at_price":null,"inventory_quantity":0,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-44.jpg?v=1501414102"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-44.jpg?v=1501414102","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShelf Life:\u003c\/p\u003e\n\u003cp\u003eFrozen: 6 Months, Chilled: 7 Days Origin: Qatar \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSuggested recipe:\u003c\/b\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1\u003eCasarecce pasta recipe with asparagus, chilli, pancetta and garlic\u003c\/h1\u003e\n\u003cp\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/1482125092441_large.jpg?v=1501414076\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"recipe__summary\"\u003eCasarecce is a short pasta which has been rolled and twisted. If you can't find it, fusilli or farfalle will also work well, but the simplicity of this dish means almost any pasta is suitable.\u003c\/p\u003e\n\u003csection class=\"recipe__instructions\"\u003e\n\u003cdiv class=\"recipe__instructions--ingredients\"\u003e\n\u003ch2 class=\"heading\"\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 bunches asparagus\u003c\/li\u003e\n\u003cli\u003e500g casarecce pasta\u003c\/li\u003e\n\u003cli\u003e1\/2 cup extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e3 garlic cloves, finely chopped\u003c\/li\u003e\n\u003cli\u003e2 eschallots, finely diced\u003c\/li\u003e\n\u003cli\u003e1 tbsp red chilli flakes \u003c\/li\u003e\n\u003cli\u003e120g pancetta, finely diced\u003c\/li\u003e\n\u003cli\u003esea salt \u003c\/li\u003e\n\u003cli\u003efreshly ground pepper\u003c\/li\u003e\n\u003cli\u003esmall handful flat-leaf parsley leaves, chopped\u003c\/li\u003e\n\u003cli\u003egrated parmesan, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe__instructions--method\"\u003e\n\u003ch2 class=\"heading\"\u003eMethod\u003c\/h2\u003e\n\u003cp\u003e1. Snap off the woody ends of the asparagus. Slice asparagus into pieces about the same length as the pasta.\u003c\/p\u003e\n\u003cp\u003e2. Bring a large saucepan of salted water to the boil. Add pasta and cook until al dente. Drain pasta, reserving about 1 cup of the cooking water. Toss pasta in a little oil (about 1 tbsp) to keep from sticking together.\u003c\/p\u003e\n\u003cp\u003e3. In a saucepan large enough to fit all the pasta and asparagus, add remaining oil, garlic, chilli flakes, eschallots and pancetta with a pinch of salt. Place on a medium-low heat until the ingredients begin to sizzle, flavouring the oil. \u003c\/p\u003e\n\u003cp\u003e4. After a minute or so, add a couple of tablespoons of the pasta water, along with the asparagus. Cook gently until the asparagus is al dente, about 4-5 minutes, adding a little more pasta water as necessary to create a sauce.\u003c\/p\u003e\n\u003cp\u003e5. Add pasta, a good grind of pepper and chopped parsley to the sauce, tossing quickly to coat the pasta and warm it through. Serve immediately with parmesan and an extra drizzle of oil.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e"}

Casarecce Pasta 1000g

Product Description
QAR 35
Maximum quantity available reached.

Shelf Life:

Frozen: 6 Months, Chilled: 7 Days Origin: Qatar 

Suggested recipe:

Casarecce pasta recipe with asparagus, chilli, pancetta and garlic

Casarecce is a short pasta which has been rolled and twisted. If you can't find it, fusilli or farfalle will also work well, but the simplicity of this dish means almost any pasta is suitable.

Ingredients

  • 2 bunches asparagus
  • 500g casarecce pasta
  • 1/2 cup extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 2 eschallots, finely diced
  • 1 tbsp red chilli flakes 
  • 120g pancetta, finely diced
  • sea salt 
  • freshly ground pepper
  • small handful flat-leaf parsley leaves, chopped
  • grated parmesan, to serve

Method

1. Snap off the woody ends of the asparagus. Slice asparagus into pieces about the same length as the pasta.

2. Bring a large saucepan of salted water to the boil. Add pasta and cook until al dente. Drain pasta, reserving about 1 cup of the cooking water. Toss pasta in a little oil (about 1 tbsp) to keep from sticking together.

3. In a saucepan large enough to fit all the pasta and asparagus, add remaining oil, garlic, chilli flakes, eschallots and pancetta with a pinch of salt. Place on a medium-low heat until the ingredients begin to sizzle, flavouring the oil. 

4. After a minute or so, add a couple of tablespoons of the pasta water, along with the asparagus. Cook gently until the asparagus is al dente, about 4-5 minutes, adding a little more pasta water as necessary to create a sauce.

5. Add pasta, a good grind of pepper and chopped parsley to the sauce, tossing quickly to coat the pasta and warm it through. Serve immediately with parmesan and an extra drizzle of oil.

Vendor: Pasta Roma

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