Pasta with tomato sauce allo scarpariello
Pasta with tomato sauce allo scarpariello combines penne or similar pasta with a rich tomato sauce made from datterini or cherry tomatoes, tomato passata, garlic, and fresh basil. The sauce is simmered until the tomatoes soften, then enriched with Parmigiano-Reggiano and pecorino cheeses that melt into the sauce. A touch of crushed red pepper flakes adds optional heat, balancing the fresh and savory elements. The pasta is finished cooking in the sauce, allowing it to absorb robust tomato flavors. This creates a creamy, slightly spicy dish that makes use of fresh ingredients and simple techniques.
Ingredients
- 320 g penne pasta or paccheri or pasta of your choice, or spaghetti, 11oz
- 250 g datterini tomatoes or canned peeled tomatoes and no passata, or cherry tomatoes, 9oz
- 450 g tomato passata 15oz
- 1-2 garlic peeled and crushed, cloves
- 40 g Parmigiano-Reggiano grated or vegetarian parmesan, 1.5oz
- 40 g pecorino romano grated or vegetarian cheese, 1.5oz
- 1 handful basil washed and torn into pieces, fresh leaves
- 1 teaspoon crushed red pepper flakes optional, peperoncino flakes
- salt for pasta and to taste
- black pepper to taste
- 3-4 tablespoon extra virgin olive oil
Instructions
- Put a pot of water on to boil for the pasta. Add salt once the water starts to boil and bring to the boil again.
- Heat the olive oil in a frying pan and fry the crushed garlic until it starts to soften. Then add peperoncino/chili pepper (if using) and some of the basil.
- Add the cherry/datterini tomatoes cut into halves or quarters (or canned peeled tomatoes). When the tomatoes have softened pour in the tomato passata.
- Simmer for about 15 minutes, remove the garlic and add salt and pepper to taste.
- Cook the pasta a couple of minutes less than necessary for it to be al dente (it will finish cooking in the tomato sauce), drain it and add to the sauce. Cook both together for 2-3 more minutes until the pasta is cooked.
- Turn the heat to low and add the Parmigiano and pecorino cheese a handful at a time while mixing everything together well. You want the cheese to melt in the hot sauce.
- Serve immediately with fresh basil leaves and extra cheese if required.
Notes
- Traditionally use spaghetti or penne rigate, but fusilli or long fusilli are also good options.
- If using only fresh cherry or datterini tomatoes, blend half the cooked tomatoes briefly for a creamier sauce.
- Leftovers can be baked with grated cheese on top for a tasty second meal.
Nutrition Information
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 523
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 73g | 24% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 17mg | 6% |
| Sodium | 324mg | 14% |
| Potassium | 831mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1025IU | 21% |
| Vitamin C | 27mg | 30% |
| Calcium | 271mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.