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Charred Cherry tomatoes & Arugula Casarecce

It literally takes 15 minutes to be made and the result will surprise you, I promise you.

You will just need Casarecce pasta (or your favourite kind of pasta), a handful of cherry tomatoes and some arugula.

Do you know Casarecce? It is a shape of pasta originally from Sicily and its name literally means "homemade". In the past it used to be done by hand rolling the dough around a metal stick.



  • 6 ounces of Casarecce or your favourite Pasta shape

  • 3/4 cup of Cherry tomatoes

  • 2 cups of Arugula

  • 1 clove of garlic (peeled and halved)

  • 2 Tbsp of extra Virgin Olive Oil

  • Salt and pepper to taste

  • 2 Tbsp of Sunflower Seeds (optional)


  1. Cook the pasta according to the packet instructions but - towards of the cooking time - scoop out a glass of the starchy water and reserve for later.

  2. Heat the oil in a large pan. Add the garlic and fry it for 30 seconds.

  3. Add the cherry tomatoes and cook for 3 to 5 minutes, until they start to soften. Stir frequently so that all sides roast evenly. Season with salt and pepper.

  4. Now add the cooked pasta and mix adding a couple of tbsps of the cooking water to make it creamy.

  5. Finally, add the arugula and mix through until it has wilted. Serve your plates with shaved Parmigiano or sunflowers seeds for a vegan version.

Buon appetito!


Do you want to know the secret to the best creamier pasta dishes?

Cook your pasta "al dente" (meaning a couple of minutes behind the suggested time) and keep some of the water.

Pour the pasta into the pan together with the sauce and finish cooking it by gradually adding tablespoons of the starchy water. By constantly mixing and whipping in this way, part of the cooking water evaporates, part of it is absorbed by the pasta so that the starches will bind to create a homogeneous delicious sauce.

This is what we call "mantecare" in Italian. Once you try, you will never forget to keep a glass of starchy water to finish up your dish!


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