Spicy Casarecce with Assorted Cherry Tomatoes & Olives

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Ingredients 6 Servings


  • 1   box Barilla® Collezione Casarecce
  • 3   tablespoons extra virgin olive oil
  • 1   cup multi-color cherry tomatoes, halved
  • ½  cup Cerignola olives, pitted and quartered
  • ½  cup Kalamata olives, pitted and quartered
  • 1   teaspoon crushed red pepper
  • ¼  cup Chardonnay wine
  • ½  cup vegetable broth
  • ¼  cup basil, sliced thin
  • ¼  cup Nasturtium, sliced thin
  • Salt and black pepper to taste
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  • Bring a large pot of water to a boil and cook pasta according to package directions. 
  • Meanwhile, in a skillet over med/high heat add olive oil, tomatoes and olives. Cook for about 1-2 minutes until tomatoes are blistered, but not burst.
  • Add red pepper and wine and reduce wine by half.  Add broth and season to taste.
  • Drain pasta and add to the sauce. Remove from the fire and toss with ½ of the basil and Nasturtium. 
  • Garnish with remaining basil and Nasturtium.
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