Spaghetti allo Scarpariello: A Quick Neapolitan Classic
·Get everything ready
Start by prepping your ingredients. Slice the garlic thinly and halve the cherry tomatoes. Bring a large pot of salted water to the boil for the pasta. This dish comes together fast!
Build the fragrant base
Heat the olive oil in a deep pan. Add the sliced garlic, chilli flakes and a few basil leaves. Sauté briefly, just until everything smells wonderful. Watch closely so the garlic doesn't burn!
Bring on the tomatoes
Add most of the halved cherry tomatoes to the pan (set a small handful aside). Once they soften, pour in the tomato passata, then season with salt and pepper. Let it gently simmer for about 15 minutes.
Cook the spaghetti and grate the cheese
While the sauce reduces, finely grate both cheeses. Your water should be boiling by now, so add the spaghetti and cook according to the package instructions until nicely al dente.
The big finish in the pan
Stir the remaining fresh cherry tomatoes into the finished sauce. Drain the cooked spaghetti (reserving a bit of the pasta water) and transfer it straight into the pan with the sauce. Add a ladleful of the reserved pasta water.
Create that creamy texture
Mix everything together thoroughly. Finally, sprinkle in the grated parmesan and pecorino and stir vigorously until the cheese melts into an irresistibly creamy sauce that coats every strand of spaghetti.
Serve it up, Italian-style
Don't wait around – serve immediately. Top each plate with freshly torn basil leaves. Buon appetito!