Scarpariello sauce

fresh basil leaves

salt

pasta preferably spaghetti or paccheri

olive oil

pepper

cherry tomatoes

garlic

parmigiano reggiano cheese

pecorino romano cheese

Step 1

Bring water to a boil in a large tall pot. slice the tomatoes in half.

Step 2

Fry 1-2 garlic cloves in a pan greased with olive oil. add the tomatoes, salt, and pepper and cook for 10 minutes.

Step 3

When the pasta water is boiling, add salt and cook the pasta a couple of minutes less than its cooking time.

Step 4

Remove the garlic cloves from the sauce and add some basil leaves. pour a ladleful of cooking water into the sauce to make it creamy.

Step 5

Drain the pasta, keeping a couple of ladlefuls of water on the side, and add it to the sauce. finish cooking the pasta with the sauce, adding more cooking water if necessary.

Step 6

Remove from heat and add grated parmigiano reggiano and pecorino cheese, along with some more cooking water if needed, stirring constantly to prevent the cheese from sticking to the pan.

Step 7

Serve immediately, garnishing plates with more basil leaves. enjoy!