300g Artisan Spaghetti Spighe Molisane;
600g ripe tomatoes;
40g pecorino romano;
40g parmesan cheese;
2 cloves of garlic;
5/6 leaves of fresh basil;
chili (if you like);
Start by putting the water from the pasta, in the meantime work on the ingredients. Wash and cut the tomatoes in two.
In a pan fry the garlic with the extra virgin olive oil for a few minutes. Add the chilli pepper, if fresh remove the seeds. Also remove the garlic. At this point add the cherry tomatoes and cook for 10 minutes, extending the pasta with cooking water.
Throw the spaghetti and salt the water. Drain the pasta still al dente and add it to the cherry tomatoes. Finish cooking the pasta in the pan. Add previously grated pecorino and Parmesan cheese. Mix systematically to prevent the cheese from sticking to the pan.
Since our spaghetti is very porous, I suggest to always stretch it with cooking water, so as to leave a delicious cream.
Decorate with fresh basil.
Enjoy your meal!
A full video of the recipe is available at this link: spaghetti allo scarpariello
While at this link you will find the recipe fully described and photographed: scarpariellostefanobarbato