Sun-dried Tomatoes and Casarecce
- Nick France
- February 28, 2026
- 8:44 pm
- 0 comments
Sun-Dried Tomatoes and Casarecce is a classic Italian-style pasta dish built on bold, concentrated flavor and simple technique. Sweet, intense sun-dried tomatoes are gently warmed in olive oil with garlic and red pepper flakes, creating a sauce that is both rustic and deeply satisfying. Finished with Parmigiano Reggiano and fresh parsley, the ingredients come together to coat the pasta in a way that feels rich without being heavy.
Casarecce is especially well-suited for this recipe. Its twisted shape captures the small pieces of tomato, garlic, and cheese, ensuring the sauce clings evenly to every bite. This is the kind of pasta dish that proves quality ingredients and proper balance will always deliver more than complexity.
What Makes This Dish Special
What makes Sun-Dried Tomatoes and Casarecce special is the depth of flavor created from restraint. Sun-dried tomatoes bring a natural intensity — slightly sweet, slightly tangy, and deeply savory — that forms the backbone of the dish. Garlic and olive oil enhance without competing, while Parmigiano Reggiano adds a finishing layer of richness and structure.
The result is a pasta that feels complete without relying on cream or heavy sauces. It reflects the Italian approach to cooking: building flavor from ingredients that already contain it, and allowing the pasta itself to remain at the center of the experience.
Sun-Dried Tomatoes and Casarecce
Cuisine: ItalianDifficulty: Easy2
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
10 ounces Casarecce pasta
3 tablespoons olive oil
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 8- ounces of fresh sun-dried tomatoes, sliced thin
1/3 cup grated Parmigiano Reggiano plus more for serving
1 tablespoon chopped parsley plus more for serving
Directions
- Bring a large saucepan of salted water to a boil. Cook the penne until al dente according to package instructions.
- Heat the olive oil in a large skillet over medium heat. Sauté the garlic, red pepper flakes, salt, and pepper until fragrant, about 30 seconds to one minute.
- Add the tomatoes and sauté for 2-3 minutes.
- Add the pasta from the boiling pasta water directly to the tomatoes.
- Add the parsley and mix.
- Add the Parmigiano Reggiano, stir, and flip to mix until creamy. Add pasta water a little at a time, as needed.
- Garnish with parsley and additional cheese and serve.
Wine Pairing:
Best Pairing: Chianti (Sangiovese)
Why This Pairing Works
Chianti is the ideal pairing for Sun-Dried Tomatoes and Casarecce because its bright acidity balances the concentrated sweetness of the sun-dried tomatoes while complementing the savory depth of the cheese and olive oil. Its moderate body and earthy character enhance the dish's rustic nature without overwhelming it.
The wine refreshes the palate and prepares it for the next bite, which is exactly what a proper pairing should do.
House rule: When a pasta dish features tomato-driven intensity and aged cheese, choose a wine with acidity and structure to match — not compete.
Don't just make this recipe; experience it. This isn't just a meal—it's a moment. A chance to slow down, savor a timeless flavor, and share it with those you love. So, put on some music, pour a glass of wine, and let the aroma fill your kitchen. Because, as I always say, "to eat well is to live well," and this dish is the perfect place to start.
Buon appetito!
Ciao a tutti! I’m Nick, an Italian-American home chef with roots in Brooklyn and Long Island. My love for cooking began in the kitchens I grew up in. For me, it's about sharing my family and heritage with you.
