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Spaghetti allo Scarpariello: A Quick Recipe from Naples
· 2 servings
Get Ready
First, get everything prepped. Slice the garlic thinly and halve the cherry tomatoes. Put a large pot of salted water on to boil for the pasta. This one's quick!
Build the Fragrant Base
Heat the olive oil in a deep frying pan. Add the sliced garlic, chilli flakes and a few basil leaves. Sauté briefly, just until fragrant. Watch closely so the garlic doesn't burn!
Bring on the Tomatoes
Add most of the halved tomatoes to the pan (set a small handful aside). Once they've softened, pour in the tomato passata, season with salt and pepper, and let it simmer gently 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 drop in the spaghetti and cook according to the package instructions until nicely al dente.
The Big Pan Finale
Stir the remaining fresh tomatoes into the finished sauce. Drain the cooked spaghetti (saving a little of the water) and tip it straight into the pan with the sauce. Add a ladleful of the pasta water.
Make It Creamy
Toss everything together well. Finally, sprinkle in the grated parmesan and pecorino, stirring vigorously until the cheese melts into an irresistibly creamy sauce that coats every strand of spaghetti.
Serve It Italian-Style
Don't wait around – serve straight away. Top each plate with freshly torn basil leaves. Buon appetito!