Recipe courtesy of The Italian Trade Agency
Pasta allo Scarpariello
1-pound Rouses Spaghetti (or Penne)
1-pound DeLallo San Marzano Whole Peeled Tomatoes, chopped (or 1-pound of grape tomatoes sliced in half)
2 tablespoons Rouses Organic Sicilian Olive Oil
½ cup finely grated Parmigiano Reggiano
½ cup finely grated Pecorino Romano
½ teaspoon kosher salt
¼ teaspoon dried crushed red pepper flakes (or 1 fresh red pepper cut into thin slices)
2 large cloves garlic
½ cup fresh basil leaves
- Bring a large pot of water to a rapid boil. Add kosher salt and bring the water back to a boil. Stir in the Rouses Pasta and cook until “al dente’ (“firm to the bite”), stirring occasionally. Save a couple ladles of water before draining the pasta and be ready to add the pasta with the sauce skillet to mix.
- Meanwhile, heat some Rouses Organic Sicilian Olive Oil in the skillet over medium heat. Add the 2 large garlic cloves and 1/4 teaspoon of dry crushed red pepper flakes (or 1 fresh pepper cut into slices) stirring occasionally. After a couple of minutes, when the garlic turns golden brown, remove garlic. Then add 1-pound of DeLallo San Marzano Whole Peeled Tomatoes, chopped (or the grape tomatoes). Cook, stirring occasionally for about 10-15 minutes and then season with 1/4 teaspoon of salt and 1/4 cup of fresh basil.
- Pour the pasta in the sauce skillet along with some of the pasta water and toss.
- Let them cook together 1-2 minutes and then remove the pan from the heat.
- Add the remaining basil leaves, Pecorino Romano and Parmigiano, stirring and tossing until cheeses melt and sauce coats the pasta. (Add more pasta water and stir if sauce is dry)
- Serve and garnish the plate with basil leaves.