GRAGNANO PGI Caserecce Pasta 500g

Gragnano IGP Pasta is rooted in the heart of Campania’s traditional pasta-making heritage, where the quality of Italian durum wheat meets centuries-old craftsmanship. Bronze-die extrusion gives the pasta its distinctive rough, porous surface, ideal for holding sauces and seasonings, while Gragnano’s unique microclimate and slow, low-temperature drying help preserve the characteristics of the semolina and the pasta’s aromatic profile. Water from the springs of the Lattari Mountains completes a production process deeply connected to its territory.

Caserecce are distinguished by their characteristic twisted shape, with folds and curves that allow sauces to cling naturally to the pasta. A versatile format with a pleasantly firm texture, particularly suited to Mediterranean sauces, pestos and creamy preparations that enhance its structure and rough bronze-drawn surface.

SIGNATURE RECIPE · CASERECCE WITH SICILIAN PESTO

A distinctly Mediterranean combination of tomatoes, almonds, basil, ricotta and Parmigiano Reggiano. Sicilian pesto is a creamy, aromatic sauce prepared with fresh ingredients and perfectly suited to the rough surface of Caserecce. This recipe draws inspiration from the Sicilian tradition and the preparation featured by La Cucina Italiana.

Ingredients for 4 people

320 g Caserecce

400 g ripe tomatoes

100 g ricotta

50 g peeled almonds

60 g Parmigiano Reggiano

1 bunch fresh basil

1 garlic clove

70 ml Extra Virgin Olive Oil

Salt and black pepper to taste

Preparation

Lightly toast the almonds in a pan and allow them to cool. Blanch the tomatoes briefly, remove the skins and cut them into pieces. Place the tomatoes, almonds, basil and garlic in a blender and pulse briefly, keeping a slightly rustic texture. Add the ricotta, Parmigiano Reggiano and Extra Virgin Olive Oil, then blend until creamy and aromatic.

Cook the Caserecce in plenty of salted water and drain until al dente, reserving a little cooking water. Toss the pasta with the pesto, gradually adding enough cooking water to create a smooth, velvety sauce that coats the pasta evenly. Finish with fresh basil, chopped almonds and a drizzle of Extra Virgin Olive Oil.