Pasta Alla Scarpariello

Ingredients

• 400 g Spaghetti (dry, broken into thirds if desired)
• 500 g Cherry Tomatoes (halved)
• 4 cloves Garlic (thinly sliced)
• 4 tbsp Extra Virgin Olive Oil (good quality)
• 1 tsp Crushed Chili Flakes (adjust to taste)
• 100 g Pecorino Romano (finely grated)
• to taste Salt (for pasta water and seasoning)
• to taste Black Pepper (freshly cracked)
• pinch Sugar (optional, to balance acidity)
• handful Fresh Basil Leaves (torn, added at the end)

Instructions

1. Prep Ingredients

   Thinly slice the 4 garlic cloves, halve the 500 g of cherry tomatoes, and grate the 100 g Pecorino Romano. Measure out oil, chili flakes, salt, pepper and have a pinch of sugar ready.

   Time: PT5M

2. Boil Water

   Fill a large pot with water, bring to a rolling boil, and add a generous handful of salt (it should taste salty, not ocean‑like).

   Time: PT5M

3. Cook Pasta

   Add the 400 g spaghetti and cook for about one minute less than the package directions, until just shy of al dente. Reserve 1 cup of pasta water, then drain.

   Time: PT8M

4. Infuse Oil

   Heat 4 tbsp extra virgin olive oil in the sauté pan over medium heat. Add the sliced garlic and 1 tsp chili flakes, stirring gently for 30–40 seconds until fragrant but not browned.

   Time: PT1M

5. Create Tomato Base

   Add the halved cherry tomatoes, a pinch of salt, cracked black pepper, and the optional pinch of sugar. Cook, stirring and gently pressing, for 5–6 minutes until the tomatoes break down and release their juices.

   Time: PT6M

6. Combine Pasta and Sauce

   Add the drained spaghetti directly to the pan. Splash in a few tablespoons of the reserved pasta water and toss vigorously until every strand is coated. Add more water as needed to achieve a glossy consistency.

   Time: PT2M

7. Finish with Cheese

   Remove the pan from heat. Sprinkle the grated Pecorino Romano in stages, tossing after each addition until fully melted and the sauce becomes silky. Adjust texture with extra pasta water if necessary.

   Time: PT2M

8. Season and Serve

   Taste and finish with a little more salt, pepper, or sugar if needed. Fold in fresh basil leaves, then plate. Top each serving with extra grated Pecorino and a crack of black pepper.

   Time: PT1M

Nutrition Facts

Calories

590

Protein

19 g

Carbohydrates

75 g

Fat

21 g

Fiber

5 g