Pasta allo scarpariello with sun-ripened tomatoes, chilli, basil and lots of cheese. Italian joie de vivre on a plate!
5 von 3 Bewertungen
Vorbereitungszeit 15 MinutenMin.
Kochzeit 20 MinutenMin.
Gesamtzeit 35 MinutenMin.
Gang Main Course, main dish, Pasta
Küche Campania, Italia
Portionen 4Portionen
Kalorien 325kcal
Zutaten
320gpenne rigate or other short pasta
500gtomatoesdate or cherry tomatoes ripe, if Piennolo are not available
1 clovegarlic
1chilli pepperfresh
1bunchbasil
Pecorino ripe
Parmesan ripe
olive oil
Zubereitung
Wash and cut the tomatoes in half. Remove the seeds from the chilli pepper and cut into pieces. Put enough water for the pasta in a pot. Now heat plenty of oil in a high and wide casserole or pan. Be careful: the sauce will splash! Peel the garlic but fry it whole. Add the chilli as well. Then stir in the tomatoes and let the sauce simmer gently.
As soon as the water is boiling, add salt and cook the pasta al dente. The sauce and pasta are ready at the same time. Remove both pots from the cooker. Drain the pasta, but collect most of the cooking water. Add a small amount of water and half of the basil to the sauce. Remove the garlic and put the pasta directly into the sauce and mix together.
Now stir in the grated cheese gradually, alternating it with a spoon of hot pasta water. Do not skimp on the cheese, as the sauce should be creamy and stick to the pasta. Serve the penne allo scarpariello garnished with halved small tomatoes and plenty of basil.