Casarecce Pasta tossed in Olives, Sun-dried Tomatoes and Mushrooms


This is a simple Mediterranean pasta dish with both Italian and Greek flavours. Made with kalamata olives, Sun-dried Tomatoes and garlic, it is super easy and bursting with flavours. If your in Australia, Barilla Cassarece Pasta as used for this recipe.So versatile, you can use other mediterranean inspired flavours.

If you are going to substitute with gluten free pasta, you may need some extra liquids as the gluten free ingredients tend to absorb more liquid. Although this is meant to be a quick stir-through dish, you could add a protein of choice. See comment above for other variations. I would use prawns only if this were a cream based pasta dish. Chicken would work well.



(125g pasta weighed before boiling) makes 3 cups cooked Casarecce Pasta

4 garlic cloves

100g button mushrooms roughly sliced

40g kalamata olives, pitted cut in half lengthways

50 g Semi Sun-dried Tomatoes slices

3 rashers bacon sliced ( optional )

1cup grape tomatoes

1/4 cup parsley finely chopped

1/2 cup parmesan cheese

4 tbspns Olive oil

1/2 cup dry white wine

Seasoning ( pinch cracked pepper, pinch Seasalt ).


Finely chop onions. Slice your mushrooms roughly not too thin. They do shrink when cooked but for this dish You want to be able to put maybe a piece of mushroom, tomato and pasta on your fork and taste all three ingredients together.

Your kalamata olives should be pitted and cut lengthways.

If your semi-sundried tomatoes are halves cut them into strips.

Chop your grape tomatoes in half, careful not to loose the liquid . You want the juices from the tomato to mix through with the pasta.

Cut the bacon rashers into 1 cm. Slices.

Cook the pasta until al-dente. If your not sure cook as per packaging instructions. Each bramd and type of pasta will have different boiling times.

Heat olive oil in a pan on medium heat and toss in the bacon and garlic. Cook until edges of bacon are starting to colour but not all the way through.

Toss in the strained pasta and mix through the bacon and garlic every. Make sure each morsel of pasta is coated a little with the olive oil. You don’t need much oil to do this.

Add all the other ingredients except half of parmesan. Pour white wine directly on pan. As it steams lightly toss around pasta.

Your grape tomatoes should be blistered now. Add parsley, and toss. It is ready to serve, sprinkle the remaining parmesan on top.

Serves 4.

Cooking Time : 30 mins

16 Comments Add yours

  1. love your recipe and photos 😀

    1. Thank you. Truly appreciate the love. !

  2. jyo says:

    Such an amazing receipe !!

    1. Hi! It certainly is delicious.

  3. mistimaan says:

    Nice recipe

  4. This is such a pretty meal 🙂

    1. Thank you glad you like. It truly is flavoursome. Olives and sun-dried tomatoes are such strong contenders.

  5. foodinbooks says:

    This is a beautiful recipe. I imagine some shrimp tossed in at the very end would make it even better.

    1. Thank you foodinbooks. I have a list of variation suggestions within the recipe. It’s certainly a versatile dish.

  6. Ben Aqiba says:

    That looks so delicious 🙂

    1. Hi Ben, thank you for having a look. Glad you like.

  7. foodzesty says:

    Geia sou Marina mou…..:) great recipe all my favorite ingredients…Huge fan of Sun dried T!!:)

    1. Thank you Sophie! Sorry I’m not in here very often. Only to publish the recipe. It’s quite hectic.

      1. foodzesty says:

        No apologies necessary…:) I understand Marina mou 🙂

  8. chefkreso says:

    Absolutely love the photos you took of this dish, it looks pretty tasty! 🙂

    1. Sighhh most of the time im rushing to do the photo…

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