Casarecce Arrabiatta

Cook Time 25 minutes

Servings 4


1pkt Artisan San Remo Casarecce pasta
1x 410g can of Ardmona diced tomatoes
5 tablespoon olive oil
1tbspn crushed garlic
1sml chilli, seeded & chopped
2cup rocket, roughly chopped
Salt & pepper
1 cup grated pecorino


Heat olive oil in a large frying pan and add garlic and chilli.

Cook for 2 to 3mins or until garlic just starts to brown. Remove garlic.

Add tomatoes and bring to the boil. Turn down sauce to a simmer and cook for 12 -15mins.

Season with salt & pepper.

Cook pasta as per packet directions.

Strain pasta and add to pan.

Add rocket to pan, stir through the sauce and serve immediately.

Finish with pecorino over the top.


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