Pasta allo scarpariello
Shoemaker's Pasta from Naples
Servings: 4
Ingredients
- 400-450 g (1 lb) pasta
- 2-3 cloves garlic slightly crushed and peeled
- 500 g (18 oz) cherry or grape tomatoes, cut in half
- A handful of fresh basil leaves
- 50 g (1.75 oz) freshly grated pecorino romano cheese
- 50 g (1.75 oz) freshly grated parmigiano-reggiano cheese
- olive oil
- salt
- A small pinch of dried red pepper flakes optional
Instructions
- In a large braiser, sauté pan or wok, sauté gently the garlic (along with the basil stem if you have it) in olive oil until they just begin to brown around the edges. Remove the garlic and stem. Add a pinch of red pepper flakes if using.
- Raise the heat and add the cherry or grape tomatoes, along with a few basil leaves. Sauté over a lively flame for just a few minutes, seasoning with salt as you go. When the tomatoes have softened and bit but haven't quite melted, turn off the heat.
- Meanwhile, cook the pasta of your choice in well salted water until al dente.
- Transfer the pasta to the pan with the tomatoes, along with a ladleful of the pasta cooking water. Turn the heat back on and toss the pasta with the tomatoes over a lively flame, until the sauce clings to the pasta.
- Turn off the heat and add the grated cheeses and the basil leaves. Toss until the cheese have melted completely and the sauce turns creamy and coats the pasta.
- Serve immediately, topped with a few more basil leaves if you like.