Casarecce or Striftadia are tasty and go well with the most type of sauces.
They are also good for pasta salads.
Casarecce with vegetable sauce
Chop in small cubes zucchini, eggplant, colored peppers, chop parsley and garlic and fry all together in a saucepan with some extra virgin olive oil.
When vegetables are cooked, add the boiled and drained pasta. Then add some cream cheese or grated feta cheese and stir for 1 minute.
Serve with freshly ground pepper on top.