Pasta and first courses
Pasta and first courses
Pasta allo scarpariello
Cherry tomatoes and basil bring colour to pasta allo scarpariello, while cheese blends into the sauce. Toss everything together in the pan and bring it straight to the table.
From Nonna Adele’s kitchen
Temperatures: Cook in a frying pan
LET’S GET COOKING
Method
Wash and halve the datterini. Remove the chilli seeds, chop the chilli and grate the cheeses.
Heat the oil with the garlic and chilli without burning them. Add the tomatoes and cook over a medium heat for about 10 minutes.
Cook the spaghetti, reserving some water. Remove the garlic from the sauce, add basil and adjust the salt.
Transfer the pasta to the sauce while still al dente. Finish cooking, adding water little by little.
Turn off the heat and gradually stir in the cheeses. Add a little more water if needed. Finish with basil and serve.
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