Recipe: Tomato & basil Casarecce


  • 1 x Casarecce Zecca pasta packet
  • 1 x Spanish onion sliced
  • 1 x Garlic clove crushed
  • 1 x Tomato & Basil Riverina grove sauce jar
  • ½ bunch fresh basil
  • 4 x cubes marinated Meredith goats cheese
  • Sticky balsamic truffle to drizzle over the top
  1. Boil a pot of salted water for pasta 
  2. Fry off onion & garlic in a fry pan
  3. Add jar of Riverina grove sauce to pan and simmer
  4. Add pasta to boiling water and cook for 8-10 mins until al dente
  5. Add pasta to the pan with a little bit of the pasta water
  6. Serve up into bowls, sprinkle over goats cheese, tear basil and drizzle with sticky balsamic truffle oil