Pasta allo Sacarpariello | Simple Italian Cherry Tomato Pasta Recipe
Updated: Aug 4
This recipe holds a dear place in our hearts. It is insanely simple to make yet has a rich flavor that is to die for. Perhaps it is the recipe that best exemplifies Italian cuisine: simple, good ingredients creating a dish greater than the sum of its parts.
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
- 160g spaghetti or paccheri pasta (we recommend spaghetti to start, as it's the most classic choice)
- 2 tbsp extra virgin olive oil
- 1 clove garlic, peeled
- 10-12 ripe cherry tomatoes, halved
- 3-4 leaves fresh basil
- Grated Parmigiano-Reggiano cheese for topping (optional)
Put a large pot of water on to boil.
Bring the olive oil up to medium temp on the stovetop. Add the garlic and allow to fry for about 1 minute before adding the tomatoes. Fry a further minute, then add a pinch of salt and lower the heat to bring to a simmer as the tomato juices release.
Cook, partially covered, for about 10 minutes. The tomatoes should soften enough that you can easily mash them with a fork. Taste and add more salt if necessary. Turn off the heat while the pasta cooks, and stir in a few torn leaves of fresh basil. Remove the garlic clove.
When the water comes to a rolling boil, salt it generously and add the pasta. Cook as directed or until al dente to your liking. Using tongs (for spaghetti) or a slotted spoon (for paccheri), transfer the pasta into the sauce pan and stir all together over medium high heat. If the sauce is a little too thick and isn't coating the pasta well, add a little bit of the pasta water as necessary.
Serve immediately, topped with some Parmigiano cheese if desired.