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Detailed close-up of Pasta allo Scarpariello, showcasing the rich blend of cherry tomatoes, basil, and melted cheeses
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Pasta allo Scarpariello with Cherry Tomatoes

This beautiful dish features fresh cherry tomatoes, pecorino, parmigiano, and plenty of fresh basil that brings a vibrant, aromatic lift. Plus, there's a surprising twist—canned cherry tomatoes for added sweetness and juice. The Pecorino Romano and Parmigiano Reggiano create a creamy sauce that envelopes the Mezzi Paccheri, turning each bite into a delightful burst of sweet tomatoes and velvety cheese.

Equipment

  • Large-sized pot
  • wooden spoon
  • Large-sized pan
  • Mug
  • Garlic presser (optional)
  • knife
  • Chopping-board
  • Tomato crusher (optional)
  • Colander/Sieve

Ingredients

  • 300g /10.5oz Mezzi Paccheri
  • 1 small can Italian cherry tomatoes
  • 300g /10.5oz fresh cherry tomatoes halved
  • 3 Tbsp pecorino cheese grated
  • 3 Tbsp Parmigiano Reggiano grated
  • 1 Tbsp chili chopped
  • 2 garlic cloves
  • A fresh bunch of basil
  • Salt and pepper
  • Extra virgin olive oil Evoo

Instructions

  • Fill a large pot with water and bring it to boil. Add 1 tablespoon of rock salt and allow it to dissolve.
  • Add the Mezzi Paccheri pasta, which should takes about 10 minutes to cook (follow the time noted on your pasta packet). Give the pasta a quick stir to prevent sticking.
  • Heat a large pan over medium heat and add 6 tablespoons of EVOO.
  • Before the oil gets too hot, add a splash of water and the crushed garlic, then give it a stir.
  • Add the chopped chili and continue stirring for 30 seconds, then reduce the heat and add the halved cherry tomatoes.
  • Press down on the cherry tomatoes using a tomato crusher or the back of your wooden spoon.
  • Once the juice releases, increase the heat to medium-high and add the canned cherry tomatoes. Press them down and mix well.
  • Season with salt and pepper to taste, then tear half of the basil leaves by hand and add them in. Save the other half for later.
  • Lower the heat and stir frequently.
  • Once the pasta is almost ready, scoop up a mug full of pasta water and set it aside.
  • Taste the pasta to check if it is al dente (to your liking), if so, strain the pasta and add it to the sauce, stirring to combine.
  • -To thicken the sauce and create a more moist texture, add some of the reserved pasta water and toss.
  • Turn off the heat then add the grated pecorino and Parmigiano. Continue to toss the pasta until the cheese is well incorporated and serve right away.

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