Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions for al dente. Drain; reserving 1 cup pasta water.
“Pasta allo Scarpariello” is a traditional, easy-to-make yet flavorful recipe that was born in Naples. At this time, artisans like the “scarpari” (the old shoemakers), were often paid for their work with something available at home. Often cheese or cheese rinds.
Servings and Ingredients
|1 (16-oz.) pkg. Gustare Vita penne rigate pasta|
|2 tbsp. Gustare Vita olive oil|
|2 clove(s) garlic, minced|
|¼ tsp. Hy-Vee crushed red pepper flakes|
|1 (28-oz.) can Gustare Vita whole peeled San Marzano tomatoes, chopped|
|½ c. fresh basil, chopped; divided|
|Hy-Vee salt, to taste|
|½ c. Pecorino Romano cheese, freshly grated|
|½ c. Parmigiano Reggiano cheese, freshly grated|
Things To Grab
- Large stockpot
- Large skillet
Meanwhile, heat olive oil in a large skillet. Add garlic and red pepper flakes to hot oil. Continue cooking 1 to 2 minutes or until garlic is golden brown and very fragrant. Add tomatoes and 1/4 cup basil; season with salt. Cook 10 to 15 minutes or until slightly thickened.
Add pasta to tomato mixture; toss. Add desired amount of reserved pasta water to reach desired consistency. Cook pasta an additional 1 to 2 minutes or until heated through. Add remaining 1/4 cup basil and stir in Pecorino Romano and Parmigiano Reggiano cheeses. Serve immediately.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 0mg
- Sodium: 620mg
- Total Carbohydrates: 86g
- Protein: 30g