Scarpariello
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Scarpariello
A classic Neapolitan pasta dish made with tomatoes, basil and a generous blend of Pecorino Romano and Parmigiano Reggiano. Simple, quick and intensely flavorful.
Ingredienti
- 400 g pasta spaghetti, mezzanelli, paccheri or penne
- 500 g cherry tomatoes halved
- 4 tbsp extra virgin olive oil
- 2 garlic cloves
- 80 g Pecorino Romano finely grated
- 80 g Parmigiano Reggiano finely grated
- Fresh basil leaves
- Red chili pepper optional
- Salt to taste
Istruzioni
- Heat the olive oil in a large skillet and gently sauté the garlic cloves until lightly golden.
- Add the cherry tomatoes and a pinch of salt. Cook over medium heat for about 15 minutes, stirring occasionally, until the tomatoes break down into a sauce.
- Remove the garlic and add a few basil leaves.
- Cook the pasta in plenty of salted boiling water until very al dente.
- Reserve one cup of pasta water and drain the pasta.
- Transfer the pasta to the skillet and toss with the tomato sauce for 1 to 2 minutes.
- Remove the skillet from the heat and gradually add the Pecorino Romano and Parmigiano Reggiano, stirring continuously.
- Add small amounts of reserved pasta water as needed to create a creamy sauce.
- Finish with fresh basil and serve immediately.
Note
The cheese should be added off the heat to prevent it from becoming stringy or grainy. Traditional Scarpariello is creamy but never heavy.