Pasta Alla Scarpariello

Von Chef Jack Ovens · 20 Min.

Zutaten

Zubereitung

1. Slice the garlic thinly, halve the cherry tomatoes, finely grate the Pecorino Romano, and tear the basil leaves.
2. Bring a large pot of water to a rolling boil and salt it well. Cook the spaghetti until just short of al dente, then reserve 1 cup of the pasta water before draining.
3. In a large skillet over medium heat, warm the olive oil. Add the garlic and chilli flakes and stir for 30–40 seconds until fragrant, without letting the garlic brown.
4. Add the tomatoes with a pinch of salt. Cook for 5–6 minutes, stirring often and pressing them gently with a spoon until they release juice and start to form a sauce.
5. Transfer the drained pasta into the skillet with the tomatoes, add a splash of the reserved pasta water and toss to coat.
6. Take the pan off the heat. Add the Pecorino in stages, tossing after each addition until it forms a silky sauce, adding more pasta water if needed.
7. Tear and scatter the basil over the pasta, toss gently, and season with salt and pepper to taste.
8. Serve immediately in bowls, with a drizzle of olive oil and a dusting of Pecorino.

Zusammengefasst aus dem Video von Chef Jack Ovens. Schau es dir für die Details an.

Mehr Rezepte mit

KnoblauchKäseTomateNudelnKirschtomateSpaghettiPecorino