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Recipe · 4 servings
Mezzi Paccheri allo Scarpariello
Born in Naples' Spanish Quarter among cobblers' families: cherry tomatoes, two cheeses and basil create one of the city's quickest and most authentic dishes.
01 Ingredients
| Falco Ridged Mezzi Paccheri | 400 g |
| Cherry tomatoes | 500 g |
| Garlic | 2 cloves |
| Grated Pecorino Romano | 50 g |
| Grated Parmigiano | 50 g |
| Basil | 1 bunch |
| Fresh chilli | 1 |
| Extra virgin olive oil | 4 tbsp |
| Salt | to taste |
02 Method
- Heat the oil with the garlic and chopped chilli, taking care not to burn them.
- Add halved cherry tomatoes and a few basil leaves, then cook briskly for about 15 minutes.
- Cook the Mezzi Paccheri and drain al dente, reserving a ladleful of cooking water.
- Toss the pasta in the sauce. Off the heat, add Pecorino, Parmigiano and enough cooking water to form a cream.
- Finish with fresh basil and serve immediately.
Used in this recipe
Falco Ridged Mezzo Pacchero
