This Easy PASTA allo SCARPARIELLO Recipe is a Traditional Neapolitan Dish You'll Love!

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Bring a large pot of water to a boil and add 1 tablespoon of rock salt, stirring until dissolved.
2. Add the mezzi paccheri and cook for the time on the packet, about 10 minutes. Stir once to stop sticking.
3. Heat 6 tablespoons of extra virgin olive oil in a large pan over medium heat.
4. Before the oil gets too hot, add a splash of water and the crushed garlic and stir.
5. Add the chopped chili, stir for 30 seconds, then lower the heat and add the halved fresh cherry tomatoes.
6. Press the cherry tomatoes down with a tomato crusher or wooden spoon until they release their juice.
7. Raise the heat to medium-high, add the canned cherry tomatoes, press them down and mix well.
8. Season with salt and pepper to taste, tear in half the basil leaves by hand, and save the rest.
9. Lower the heat and stir often.
10. When the pasta is almost ready, scoop out a mug of pasta water and set it aside.
11. Taste the pasta; when it is al dente, drain it and add it to the sauce, stirring to combine.
12. Add some of the reserved pasta water and toss to thicken the sauce.
13. Turn off the heat, add the pecorino and Parmigiano and toss until melted in. Serve right away.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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