authentic italian

Pasta allo Scarpariello

Recipe courtesy of The Italian Trade Agency


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


  1. 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.
  2. 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.
  3. Pour the pasta in the sauce skillet along with some of the pasta water and toss.
  4. Let them cook together 1-2 minutes and then remove the pan from the heat.
  5. 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)
  6. Serve and garnish the plate with basil leaves.