There’s no wrong sauce for cascatelli, but when thinking about the shape’s characteristics and namesake, I imagined something of the sea. In this recipe, bits of oil-packed tuna swim between its wavy ridges alongside chunky Castelvetrano olives and lots of lemon zest. Garlic, parsley and Calabrian chiles, slick with olive oil, get caught among the larger nubbins, like pebbles in a brook. Important note: You don’t need cascatelli to make this recipe! A topping of crunchy, Parmesan-coated breadcrumbs gives it more texture, whether you decide to serve it warm, at room temperature or pasta-salad cold on a summer’s day.

Source: Washington Post May 27, 2021 13:52 UTC