Spaghetti allo Scarpariello
Bursting with the bright sweetness of fresh tomatoes and nutty and tangy pop of Parmigiano-Reggiano and Pecorino-Romano, this pasta come together in less than 30 minutes.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Category: Pasta
- Cuisine: Italian
Ingredients
Scale
- 1 pound spaghetti, cooked al dente
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 small onion, diced
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 2–3 basil sprigs
- 2 cups grape or cherry tomatoes, halved
- 1/4 cup dry white wine
- 1–1 1/2 cups pasta water
- 1/2 cup Pecorino-Romano cheese, grated, plus extra for serving
- 1/2 cup Parmigiano-Reggiano cheese, grated, plus extra for serving
- 2 tablespoons unsalted butter
- 1/3 cup basil, chiffonade
- Salt to taste
Instructions
- Bring a pot of water to a boil. Add a tablespoon of salt. Cook your spaghetti according to the package directions for al dente.
- Drain your pasta, reserving at least 1 1/2 cups of the pasta water.
- Heat a large skillet over medium heat with olive oil.
- Add your onions and garlic. Sauté for 2-3 minutes until fragrant and the onions are slightly translucent.
- Add the red pepper flakes and basil stems and sauté for 1 minute.
- Add your tomatoes and season with a pinch of salt. Allow them to cook until they begin to slump down.
- Deglaze your pan with the white wine, making sure to scrape up the brown bits. Allow the wine to come to a simmer and mostly evaporate.
- Remove our basil stems.
- Add the drained pasta into the pan along with both types of cheese, the butter, and one cup of pasta water. Continue to toss the pasta until the cheese and butter are melted and the sauce is creamy.
- If you want your pasta a little more saucy, add a splash more of pasta water and continue to toss.
- Taste and add a pinch of salt if needed.
- Stir in your basil.
- Garnish with additional freshly grated cheese.
- Mangia!
Find it online: https://beachgirlgrills.com/spaghetti-allo-scarpariello/