Casarecce is a pasta you should get to know if you haven’t already. It’s semi-twisted with a groove that’s perfect for catching sauces. Here, it’s tossed with Tesco Finest sugarbelle tomatoes cooked until jammy in Tesco Finest smoked paprika butter with chilli, garlic and smoked salt. This is a lovely way to cook tomatoes – gently so they retain their sweetness and some shape. The butter is smoky and spicy, making a great base for the sauce. Finish everything with lots of fragrant dill and a crumble of tangy, slightly salty Tesco Finest barrel aged feta, plus a dollop of garlic yoghurt for an indulgent and delicious bowl of silky, moreish pasta.
Prep 15 min
Cook 25 min
Serves 4
1 tbsp Tesco Finest extra virgin olive oil
2 large garlic cloves, bashed
90g Tesco Finest smoked paprika butter with chilli, garlic & smoked salt
440g Tesco Finest sugarbelle tomatoes, halved
400g Tesco Finest casarecce
½ bunch dill, finely chopped
100g Tesco Finest barrel aged feta, crumbled
For the garlic yoghurt
100g Tesco Finest Greek yoghurt
1 garlic clove, crushed
Heat the olive oil in a large, non-stick frying pan. Add the garlic and fry gently over a medium heat for 5 minutes to infuse the oil. Scoop the garlic out and discard. Add the butter and swirl it around the pan to melt. Add the tomatoes and a good pinch of salt and fry over a low-medium heat for 15 minutes or until the tomatoes are popping but still holding their shape. Mash a third of the tomatoes down with the back of a wooden spoon and season with some salt.
Cook the pasta in a large pot of well-salted water, according to package instructions.
Once cooked, drain and reserve about 100ml of the cooking water. Tip the pasta into the pan of tomatoes with a splash of the reserved water and toss everything together. Stir through a handful of the dill.
In a small bowl mix together the Tesco Finest Greek yoghurt, crushed garlic and some salt.
Divide the pasta between plates. Top with the garlicky yoghurt, feta and any remaining dill and spoon over the leftover buttery paprika juices from the pan for a final hit of flavour.
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