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Simple Neapolitan Tomato Pasta:
Pasta allo Scarpariello

What's the big idea?

This is a really, really simple dish, perfect for a simple summer supper. Naples is famous for its pasta and tomatoes, and this dish combines the two perfectly!

Shopping List

Here's the list of what you need:

  • 8 - 12oz spaghetti or rigatoni, depending on how hungry you are
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 12oz - 1lb cherry tomatoes, halved
  • 1oz grated pecorino romano
  • 1oz grated parmigiano
  • Salt and pepper
  • A few fresh basil leaves
  • Pinch of chilli flakes

What To Do

  • Bring a large pan of lightly salted water to the boil
  • Cook the pasta until al dente
  • While the pasta is cooking, heat 2 tablespoons olive oil in a large saucepan and fry the garlic for 3 minutes
  • Add the cherry tomatoes and fry gently for a few minutes. Season with salt, pepper and the chilli flakes
  • Add a little of the cooking water from the pasta to make a sauce
  • Stir in the grated cheeses
  • Drain the pasta and add to the pan. Toss lightly and serve
  • Sprinkle with a little freshly ground black pepper and a few torn basil leaves

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