Pasta allo scarpariello with fresh and canned cherry tomatoes, pecorino and Parmigiano
Italian cuisine › Neapolitan · Vincenzo's Plate · ♥ 3.9K likes · 108.5K views · 13 min video
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Ingredients
Method
Techniques
- 300 g mezzi paccheri
- 1 can Italian cherry tomatoes
- 300 g fresh cherry tomatoes
- 3 tbsp pecorino cheese
- 3 tbsp grated Parmigiano Reggiano
- 1 tbsp chili
- 2 cloves garlic cloves
- 1 bunch basil
- 1 tbsp rock salt or sea salt
Add a generous tablespoon of rock or sea salt to boiling water; add the mezzi paccheri, stir, and cook 10 minutes to al dente while making the sauce.
- 4–5 tbsp extra virgin olive oil
- water
Over medium heat, add about 4 to 5 tbsp extra virgin olive oil and, before it gets too hot, a little splash of water so the garlic does not burn.
Garlic and chili in oil with a splash of water
Lower the flame and add the cut fresh cherry tomatoes; after a few minutes, when softer, squash them so the juice comes out.
Fresh cherry tomatoes, and the shoemakers' story
Raise to medium-high, add the canned cherry tomatoes and squash gently to release the juice.
Squashing the tomatoes into a sauce
- salt
- pepper
Season with salt and generous pepper; tear in some basil by hand and stir. When a spoon drawn through leaves the pan dry, the sauce is done; keep on low.
- pasta water
Collect pasta water in a mug, check the pasta is al dente and add it to the sauce with a little pasta water to bring it together.
Pasta water and combining
Turn off the stove; toss in the pecorino and some Parmigiano until creamy, add a little splash of water and the rest of the Parmigiano and toss again. Cheese off the heat stays creamy rather than stringy.
Creaming the cheese off the heat