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.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Fill a large pot with water and bring it to boil. Add 1 tablespoon of rock salt and allow it to dissolve.
- 2
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.
- 3
Heat a large pan over medium heat and add 6 tablespoons of EVOO.
- 4
Before the oil gets too hot, add a splash of water and the crushed garlic, then give it a stir.
- 5
Add the chopped chili and continue stirring for 30 seconds, then reduce the heat and add the halved cherry tomatoes.
- 6
Press down on the cherry tomatoes using a tomato crusher or the back of your wooden spoon.
- 7
Once the juice releases, increase the heat to medium-high and add the canned cherry tomatoes. Press them down and mix well.
- 8
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.
- 9
Lower the heat and stir frequently.
- 10
Once the pasta is almost ready, scoop up a mug full of pasta water and set it aside.
- 11
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.
- 12
-To thicken the sauce and create a more moist texture, add some of the reserved pasta water and toss.
- 13
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.