From savory cacio e pepe to various regional renditions of fresh pesto, the best Italian pasta sauces are made with a handful of fresh ingredients in a matter of minutes. Mincing the leftover herbs and greens from your fridge or garden into a vibrant green sauce, battuto di erbe is a perfect example of a quick fresh Italian pasta dinner.
Often referred to as sofritto, battuto is known as “The Holy Trinity” in Italian cooking (while sofritto is used for the cooked variation, battuto is used for the raw). Made up of finely minced onion, carrot and celery, it is used as the base of most traditional Italian sauces. Directly translated to beaten, battuto really just means something that is finely chopped. Using good olive oil, a splash of acid, and a pinch of fiery chili pepper, this kitchen-sink pasta sauce can be enjoyed hot or cold. It is just as delicious either way. We recommend pairing this vibrant pasta with a bottle of Nerello Mascalese.
CASARECCE WITH BATTUTO DI ERBE
▢ 1 box Casarecce Pasta
▢ 3/4 cup Forte Blend Olive Oil
▢ 4 cloves garlic, smashed peeled and roughly chopped
▢ 1/2 cup hardy herbs (sage, rosemary, thyme, oregano, etc.)
▢ 2 cups greens (arugula, kale, bitter greens, swiss chard, etc.)
▢ 1/2 cup soft herbs (basil, mint, dill, cilantro, parsley, etc.)
▢ Pinch Sicilian Chili Pepper Flakes
▢ 1/2 lemon, zested and juiced
▢ Salt and pepper to taste
▢ Pecorino Romano or Parmigiano Reggiano to serve
- Place 3/4 cup of Forte blend in a saucepan over medium heat. Add the garlic cloves and hardy herbs and stir until fragrant, roughly 1 minute. The oil will continue to cook so don’t wait for the garlic to brown. Remove from heat and stir in 2 cups of greens, stirring constantly to wilt the greens while simultaneously cooling the oil. Cool completely.
- Add the oil mixture to a blender or food processor with the soft herbs, chili pepper, lemon juice and zest. Season with salt and pepper. Blend until well mixed, but not smooth. If the mixture is too thick, you can add olive oil to help loosen it if desired.
- Bring a large pot of water to a boil and salt. Cook the Casarecce according to the instructions on the box. Reserve 1/2 cup of pasta water and drain the pasta.
- Put the pasta back in the pot over medium heat with the battuto di erbe sauce and ½ cup of pasta water. Stir well to combine over heat for roughly one minute.
- Serve with freshly grated Parmigiano Reggiano or Pecorino Romano.