Casarecce with cod sauce, zucchini, and black olives

Name: Casarecce with cod sauce, zucchini, and black olives
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Casarecce pasta 0.7 lb; Cod 0.9 lb; Zucchini 3.1 cups; Spring onions 2.5 oz; Black olives 3.5 oz; Cherry tomatoes 2 ¾ cups; Parsley 0.4 oz; Extra virgin olive oil 2 ¼ tbsp; Fine salt to taste; Black pepper to taste

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492

Calories per serving

Lactose Free

Energy Kcal 492
Carbohydrates g 71.6
of which sugars g 7.3
Protein g 22.3
Fats g 12.9
of which saturated fat g 1.89
Fiber g 5.3
Cholesterol mg 31
Sodium mg 364

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Casarecce pasta with cod sauce, zucchini, and black olives really captures the sunny vibe of southern Italy. This casarecce pasta recipe comes from those stunning regions of Sicily and Calabria, where the land meets the sea. People there love mixing fresh veggies with local fish. And listen, the way the tender cod adds richness without overpowering? So so good. Zucchini brings a moist, almost sweet touch that soaks up all the juices, while black olives give a salty, Mediterranean kick. You end up with a plate that’s golden and colorful. Seriously good. The sauce stays light, so every bite is fresh.

It’s the kind of food that feels like summer—no matter the season—because it’s packed with real, simple flavors that don’t need much fussing around. If you love a cod sauce pasta full of flavor but not heavy, this one really hits the spot. Thing is, the sauce gently covers each twisty piece of casarecce—making it stand out among other Mediterranean pasta dish options.

A hint of crispy zucchini on the edges and the tangy pop from cherry tomatoes—along with those briny black olives—keep things interesting. Pretty much. Southern Italian kitchens often use what’s at hand. And you know what? These ingredients work together in a relaxed, easygoing way that’s hard not to love.

This is the kind of zucchini and black olives pasta that fits perfectly on a weeknight, especially if you’re after something tasty but uncomplicated. Plus, it’s ideal if you’re looking for healthy pasta recipes or just want a quick dinner with a true Italian vibe. With so much fresh stuff going on, it’s the sort of meal that makes you want to pull up a chair, pour a little wine, and enjoy the simple things for a while.

Whether you're cooking for family or friends, it brings everyone together with its really really good mix of flavors and textures. And the sauce? Perfect. Can’t go wrong.

INGREDIENTS: Casarecce pasta 0.7 lb (320 g); Cod 0.9 lb (400 g); Zucchini 3.1 cups (400 g); Spring onions 2.5 oz (70 g); Black olives 3.5 oz (100 g); Cherry tomatoes 2 ¾ cups (400 g); Parsley 0.4 oz (10 g); Extra virgin olive oil 2 ¼ tbsp (30 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Casarecce with cod sauce, zucchini, and black olives

To prepare casarecce with cod sauce, zucchini, and black olives, wash the vegetables under plenty of fresh running water; trim the zucchini 1, cut them in half lengthwise, and slice into half-moons 2. Clean the scallion 3 and

finely chop it 4. Take the cherry tomatoes and cut them into quarters 5, then slice the olives 6.

Halve the cod fillet 7, then cut it into cubes 8. Heat a non-stick pan with olive oil, and when hot, stew the scallion for 4-5 minutes 9.

Add the zucchini 10 and cook over low heat for another 4-5 minutes. Then add the cherry tomatoes 11, and season with salt 12

and pepper 13, cooking for 8-10 minutes. Finally, add the cod 14, cooking it for 2-3 minutes, and the olives 15

stirring very gently so that the fish does not fall apart 16. Cook the pasta in a pot of boiling salted water 17, drain it and pour it directly into the sauce 18,

stirring to infuse the flavors 19. Turn off the heat, add the chopped parsley 20, and then serve your casarecce with cod sauce, zucchini, and black olives 21.

Storage

It is recommended to consume the casarecce with cod sauce, zucchini, and black olives immediately. You can store them in the refrigerator in an airtight container for up to 2 days. If fresh ingredients were used, you can freeze the cod and vegetable sauce.

Tip

Why not try enriching your sauce with the seasonal vegetables you like most? Instead of zucchini, you can use asparagus, artichokes... In short, the choice is yours! Moreover, instead of cod, you can also use monkfish, which is characterized by a very delicate flavor.

For the translation of some texts, artificial intelligence tools may have been used.