Casarecce cu ton si rosii cherry – reteta italiana simpla, aromata si gata in mai putin de 30 de minute! Exista retete care arata cat de important este echilibrul in bucataria italiana: ingrediente putine, dar de calitate, combinate corect. Casarecce cu ton si rosii cherry este exact genul acela de preparat – rapid, accesibil si surprinzator de gustos. Ton fraged din conserva, capere usor acrisoare, rosii cherry suculente, usturoi aromat si patrunjel proaspat, toate legate de paste al dente intr-un sos lejer pe baza de ulei de masline. Pentru aceasta reteta am ales casarecce de la La Molisana, paste din grau dur, cu textura ferma si forma rasucita perfecta pentru a retine sosul. Fiecare spirala “prinde” tonul si sucul rosiilor, astfel incat fiecare imbucatura este echilibrata si plina de gust. Sunt genul de paste care transforma o reteta simpla intr-un preparat cu adevarat reusit. Este o reteta ideala pentru pranz sau cina, mai ales in zilele in care vrei ceva rapid, cu aer mediteranean, dar fara sosuri grele sau pasi complicati.
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INGREDIENTE (pentru 4 portii)
• 320 g paste casarecce La Molisana
• 300 g ton file din conserva, bine scurs
• 400 g rosii cherry
• 30 g capere in saramura, clatite
• 40 g ulei de masline (eu am folosit uleiul din conserva)
• 2 catei de usturoi
• 1 ardei kapia
• 1/2 lingurita fulgi de chilli
• 6 fire patrunjel verde
• sare, dupa gust
Incepem prin a toca fin usturoiul si ardeiul kapia. Le sotam usor in ulei de masline, impreuna cu fulgii de chilli, doar cateva minute, cat sa elibereze aromele. Adaugam tonul bine scurs si il gatim rapid la foc mediu, amestecand usor.
Separat, sotam rosiile cherry pana cand incep sa se inmoaie si sa lase suc. Le adaugam peste ton, impreuna cu caperele si patrunjelul tocat marunt. Amestecam delicat si lasam totul sa se combine cateva minute.
Intre timp, fierbem pastele casarecce in apa cu sare, conform instructiunilor de pe ambalaj, pana devin al dente. Le scurgem, dar pastram putina apa de la fierbere. Transferam pastele direct in tigaie, peste sosul cu ton si rosii, si adaugam 2–3 linguri din apa pastrata pentru a lega frumos sosul. Amestecam usor pana cand fiecare bucata de pasta este bine imbracata.
Rezultatul este o farfurie de paste mediteraneene echilibrate, aromate si usor picante, perfecte pentru mesele in familie sau pentru o cina rapida cu gust autentic italian.
Detaliile video ale retetei:
Daca v-a placut aceasta reteta de Casarecce cu ton si rosii cherry, va invit sa descoperiti si alte retete de paste italiene, inspiratie la fix pentru gatit simplu si bun, acasa:
English version
Casarecce with Tuna and Cherry Tomatoes
Casarecce with tuna and cherry tomatoes – a simple, flavorful Italian recipe ready in less than 30 minutes! There are recipes that show how important balance is in Italian cuisine: few ingredients, but high quality ones, combined correctly. Casarecce with tuna and cherry tomatoes is exactly that kind of dish – quick, accessible and surprisingly delicious. Tender canned tuna, slightly tangy capers, juicy cherry tomatoes, fragrant garlic and fresh parsley, all brought together with al dente pasta in a light olive oil–based sauce. For this recipe, I chose casarecce from La Molisana, durum wheat pasta with a firm texture and a twisted shape perfect for holding the sauce. Each spiral “catches” the tuna and tomato juices, so every bite is balanced and full of flavor. It’s the kind of pasta that transforms a simple recipe into a truly successful dish. It is an ideal recipe for lunch or dinner, especially on days when you want something quick, with a Mediterranean touch, but without heavy sauces or complicated steps.
INGREDIENTS (for 4 servings)
• 320 g casarecce pasta La Molisana
• 300 g canned tuna fillets, well drained
• 400 g cherry tomatoes
• 30 g capers in brine, rinsed
• 40 g olive oil (I used the oil from the can)
• 2 garlic cloves
• 1 kapia pepper
• 1/2 teaspoon chili flakes
• 6 sprigs fresh parsley
• salt, to taste
We start by finely chopping the garlic and kapia pepper. Sauté them gently in olive oil together with the chili flakes for just a few minutes, until they release their aroma. Add the well-drained tuna and cook briefly over medium heat, stirring gently.
Separately, sauté the cherry tomatoes until they begin to soften and release their juices. Add them over the tuna, together with the capers and finely chopped parsley. Stir gently and let everything combine for a few minutes.
Meanwhile, boil the casarecce pasta in salted water according to the instructions on the package, until al dente. Drain the pasta, but reserve a little of the cooking water. Transfer the pasta directly into the pan with the tuna and tomato sauce and add 2–3 tablespoons of the reserved water to help bind the sauce. Stir gently until each piece of pasta is well coated.
The result is a plate of balanced, flavorful and slightly spicy Mediterranean pasta, perfect for family meals or for a quick dinner with authentic Italian taste.
If you enjoyed this Casarecce with tuna and cherry tomatoes recipe, I invite you to discover other Italian pasta recipes, inspiration at the right moment for simple and delicious home cooking: Spaghetti with Squid Ink and Seafood Mix, Rigacuore Cacio e Pepe or Rigatoni Carbonara.
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