Casarecce with Bonito Tuna, Pistachios, and Lemon Brown Butter

Prep time

15 mins

Cooking time

15 mins

Serves

2 people

Casarecce with Bonito Tuna, Pistachios, and Lemon Brown Butter.

This recipe is a wonderful mix of rich, nutty browned butter paired with the bright, zesty flavors of lemon and capers. The bonito tuna adds a delicate, savory element, while the crunchy pistachios bring a lovely texture. To finish it off, we sprinkle fresh parsley on top for a burst of freshness. It’s a perfect dish for a cozy dinner at home!

About Casarecce:

Let's talk about the pasta we're using today—casarecce! Casarecce is a traditional Sicilian pasta that’s short, twisted, and slightly rolled up. The name "casarecce" actually means "homemade" in Italian, which fits its rustic, handmade look. This pasta shape is great at holding onto sauces, making every bite flavorful and delicious. It has its roots in Southern Italy, where it's commonly paired with simple yet bold ingredients typical of Mediterranean cuisine. This unique shape and its ability to cling to our delicious lemon brown butter sauce make it the perfect choice for this dish. Enjoy!

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Ingredients

• 200g Casarecce pasta

• 100g unsalted butter

• Zest and juice of 1 lemon

• Zest of 1 orange

• 1 clove garlic, thinly sliced

• 1 tablespoon capers, drained

• 1 can (about 140g) bonito tuna in olive oil, drained

• 50g shelled pistachios, roughly chopped

• 2 tablespoons chopped fresh parsley

• Salt (for pasta water)

Instructions

Cook the Pasta:

• Bring a large pot of salted water to a boil.

• Add 200g of Casarecce pasta and cook according to the package instructions until al dente.

• Reserve 60ml of the pasta cooking water and then drain the pasta.

1. Prepare the Lemon Brown Butter:

   • In a medium skillet, melt 100g of unsalted butter over medium heat.

   • Once melted, add 1 clove of thinly sliced garlic and cook until the butter starts to brown and the garlic becomes fragrant, about 2-3 minutes.

   • Add the zest and juice of 1 lemon, the zest of 1 orange, and 1 tablespoon of drained capers to the browned butter. Stir to combine and let cook for another 1-2 minutes.

2. Combine and Serve:

   • Add the cooked pasta to the skillet with the lemon brown butter. Toss to coat the pasta evenly.

   • If the mixture seems too dry, add a little of the reserved pasta cooking water to reach the desired consistency.

   • Gently fold in 1 can (about 140g) of drained bonito tuna and 50g of roughly chopped pistachios.

   • Divide the pasta between two plates.

   • Sprinkle each plate with 2 tablespoons of chopped fresh parsley before serving.