Pasta allo Sacarpariello | Simple Italian Cherry Tomato Pasta Recipe

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.

Pasta allo Scarpariello | Cherry Tomato Pasta Recipe

Watch the Pasta Grammar video where we make this recipe here:

Serves 2.

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

- Salt

- 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.

Buon appetito!