Casarecce with Bresaola


PREP TIME 5 minutes
COOK TIME 15-20 minutes


150g Barilla casarecce pasta
4 heirloom tomatoes, roughly chopped
½ red chilli, thinly sliced
½ tsp dried oregano
½ tsp chilli flakes
1 lemon, juice
1 tsp Tasman sea salt
1 clove garlic, thinly sliced
2 tbsp Pukara olive oil
8 slices bresaola


Step 1
Add pasta into a pot of boiling water with a pinch of salt before leaving for approx 8 minutes until cooked.

Step 2
Add oregano, chilli flakes, garlic, lemon juice and olive oil into a jar and shake well before adding to a bowl with strained pasta, tomatoes and chilli and mixing together well.

Step 3
Once mixed together, serve with bresaola on top.