Authentic Pasta allo Scarpariello with Cherry Tomatoes and Pecorino Romano

Pasta allo Scarpariello Recipe
Category: First Course
Serves: 4

Pasta allo Scarpariello is a vibrant and flavorful Italian dish that brings together simple yet exquisite ingredients, including sweet cherry tomatoes, spicy fresh chili, and creamy Pecorino Romano cheese. This comforting pasta dish is a perfect example of traditional Roman cuisine, known for its rustic, homey charm. With its combination of tangy tomatoes, savory cheese, and aromatic basil, it’s a meal that pleases the palate with every bite.

Ingredients:

Instructions:

1. Prepare the Pasta and Boil Water:
   Begin by filling a large pot with water and placing it over high heat to bring it to a boil. Once it reaches a rolling boil, season the water generously with fine sea salt. This will ensure that the pasta absorbs flavor as it cooks.

2. Prepare the Tomatoes and Chili:
   While the water heats up, take the datterini tomatoes (cherry tomatoes) and give them a thorough wash. Slice them in half, making sure to remove any stems. Next, take the fresh chili pepper, trim the ends, and carefully slit it open. Remove the seeds and cut it into thin rings. Adjust the amount of chili depending on how spicy you like the dish.

3. Grate the Pecorino and Parmigiano:
   Using a fine grater, grate both the Pecorino Romano cheese and Parmigiano Reggiano DOP into separate bowls. These cheeses will add a rich, savory depth to the sauce. Set them aside for later.

4. Sauté the Garlic and Chili:
   In a large skillet, heat the extra virgin olive oil over medium heat. Add the whole garlic clove and cook it for about 2-3 minutes until it becomes golden and aromatic. Be careful not to burn the garlic, as it can turn bitter. Add the chopped chili to the pan and cook for another minute, allowing the chili’s heat to infuse the oil.

5. Cook the Tomatoes:
   Once the garlic and chili have infused the olive oil, add the halved datterini tomatoes to the pan. Let the tomatoes cook gently for about 3 minutes, stirring occasionally, until they begin to soften and release their juices. This will form the base of your sauce.

6. Cook the Spaghetti:
   While the sauce simmers, add the spaghetti to the boiling water. Cook according to the package instructions, ensuring it remains al dente. The timing for this should be perfect, as you’ll be able to finish the sauce while the pasta cooks.

7. Combine the Pasta and Sauce:
   When the spaghetti is ready, use a slotted spoon to transfer it directly into the skillet with the tomato-chili mixture. Add a small ladle of the pasta cooking water into the pan, stirring gently to combine. This starchy water will help create a creamy, velvety sauce that clings to the pasta.

8. Mantecare the Pasta:
   Reduce the heat to low, and slowly stir in the grated Pecorino Romano and Parmigiano Reggiano. The heat from the pasta and the sauce will help melt the cheeses, creating a rich, creamy texture. Continue to stir the pasta constantly to prevent the cheese from forming lumps or strings. If the sauce becomes too thick, add a bit more pasta water to achieve a silky consistency.

9. Finish and Garnish:
   Tear a few fresh basil leaves and add them to the pan, stirring them into the sauce for a fresh, herbal note. Adjust the seasoning with more salt or pepper if needed. Once the pasta is well-coated in the creamy tomato sauce, remove the pan from the heat.

10. Serve the Pasta allo Scarpariello:
    Divide the pasta between four plates, ensuring each serving is generously coated with the sauce. For an extra burst of flavor, top each plate with a few more fresh basil leaves. Serve immediately while hot, and enjoy!

Tips for Success:

• Use the best quality olive oil: Extra virgin olive oil is essential in this recipe as it forms the base of the sauce. Its fruity and peppery flavors will add richness to the dish.
• Adjust the spice level: If you prefer a milder dish, you can reduce the amount of chili or remove the seeds altogether.
• Fresh tomatoes are key: The sweet, juicy datterini tomatoes are ideal for this recipe, but if you can’t find them, cherry tomatoes or other small, sweet varieties will work well too.
• Pasta water is your friend: Don’t forget to reserve some pasta cooking water before draining the spaghetti. This starchy water helps to thicken and bind the sauce to the pasta.
• Cheese makes the difference: For an authentic taste, try to use high-quality Pecorino Romano and Parmigiano Reggiano cheeses. The combination of these two will give the dish its signature flavor.

Nutritional Information (per serving):

Pasta allo Scarpariello is a delightful dish that showcases the beauty of Italian cooking—simple ingredients transformed into a mouthwatering meal. It’s easy to prepare yet packs a punch of flavor, making it a perfect dish for a weeknight dinner or a special occasion. Enjoy this traditional Roman classic with your loved ones, and bring a taste of Italy right to your table!