Scarpariello Pasta Recipe (Pasta allo Scarpariello)
A quick scarpariello pasta (pasta allo scarpariello) with cherry tomatoes cooked down with garlic, chilli and basil, finished with butter, parmesan and starchy pasta water. It comes together in under 15 minutes with very few ingredients.
Equipment
- Chopping board
- Knife (general)
- Microplane / Fine grater
- Digital scales
- Timer
- Frying pan
- Large pot / Stockpot
- Serving plate / Platter
- Serving spoon
- Deli containers & lids
- Lid
- Tongs
Ingredients
- 200 g dried pasta I'm using spaghetti
- 300 g cherry tomatoes
- 1 whole clove of garlic
- 1 teaspoon dried chilli flakes
- 30 g / 1 oz approx of unsalted butter
- Basil around 30 leaves
- Parmesan around 20g
- Salt
Instructions
Prepping the Sauce:
- Place a frying pan on medium-low heat and add a splash of olive oil.
- Peel one clove of garlic and add it whole to the pan along with a teaspoon of dried chilli flakes.
- Cut the cherry tomatoes and drop them into the pan as you cut them.
- Turn up the heat slightly and add a generous knob of butter (around 30g).
- Stir the tomatoes and season with a bit of salt. Adjust the heat if necessary to prevent burning.
- Start boiling water for the spaghetti with a generous pinch of salt.
Cooking the Spaghetti:
- Once the water is boiling, add the spaghetti and stir until it becomes flexible and submerged. Use 200g of pasta for 2 people.
- Set a timer for 8 minutes (adjusting for the 9-minute cook time stated on the packet).
- Continue stirring the tomatoes occasionally.
Finishing the Sauce and Pasta:
- Pick the basil leaves from the stalks, reserving the smaller top leaves for decoration.
- Finely grate around 20g of Parmesan cheese.
- As the pasta timer nears completion, the sauce should have thickened to a jam-like consistency.
- Once the spaghetti is al dente, take it off the heat and use tongs to lift it straight into the pan of sauce. A little pasta water coming with it is fine.
- Turn up the heat under the pan, add basil leaves, and shake/stir to coat the pasta.
- Add a bit more pasta water to achieve a lightly soupy consistency in the sauce.
- Fry the pasta for 1-2 minutes, tossing or stirring, until the water is mostly absorbed, and the pasta is cooked.
- If needed, add more water and cover the pan with a lid to help the pasta finish cooking.
- Take out the garlic clove from the sauce.
- Turn off the heat and add the finely grated Parmesan cheese to the pan, stirring to create a creamy sauce.
- If the pasta stiffens, add a dash more pasta water to maintain the desired consistency.
- Taste for seasoning and adjust if necessary.
Video
Nutrition
Serving: 1servingCalories: 554kcalCarbohydrates: 83.1gProtein: 17.8gFat: 17gSaturated Fat: 9.5gCholesterol: 41mgSodium: 196mgPotassium: 646mgFiber: 5.4gSugar: 6.8g
Tried this recipe?Let me know how it was!