Casarecce al Sugo di Olive

Do you know that according to the model of the healthy Mediterranean diet, you could eat a first course of pasta in 7 lunches or dinners a week?  With olives and some fresh basil leaves, you can make a first course light but very tasty.

The olive sauce brings you the traditional taste of Sicily, full of flavor and nature, made from the combination of simple ingredients, such as tomatoes, olives, extra virgin olive oil and salt.


  1. Bring a pot of water to a boil. Season heavily with salt.
  2. Drop the pasta and cook for 12-14 minutes or until al dente. Always set a timer following the box instructions, but taste the pasta before straining to make sure you like the texture.
  3. In the meantime, in a small skillet over low heat, add olive oil and your Sugo alle Olive. You just want to heat up the sauce, not cook it.
  4. Once boiled, strain pasta and place in a bowl. Keep ½ cup of pasta water (If the pasta looks dry, simply add some pasta water as needed).
  5. Pour the warm sauce over the Casarecce and coat evenly.
  6. Divide the pasta into four/five plates/bowls.
  7. Drizzle each plate with extra virgin olive oil on top and add Basil leaves (optional)
  8. Finish it off with Parmigiano Reggiano and enjoy.


Buon Appetito!










500 gr of Casarecce

1 Jar 300 gr. of Sugo alle olive

2 tbsp. of Extra Virgin Olive Oil

1 tbsp. Salt

¼ cup Parmigiano Reggiano cheese

Basil leaves (optional)