Spaghetti Grossi n° 5

allo Scarpariello


250 g Rummo Spaghetti Grossi n° 5
10-15 cherry tomatoes
400 g tinned peeled tomatoes
2 garlic cloves
Fresh basil
Hard grated cheeses (parmigiano, pecorino, etc.)
Chili pepper Salt, as needed


Cut the cherry tomatoes in half and set aside. Using your hands, squeeze the tinned, peeled tomatoes and mix the resulting pulp with the juice. Set aside. In a pan with a generous drizzle of olive oil, sauté the garlic and couple chili peppers, adding a sprig of basil. When the garlic is begins to color, add the tomato pulp and juice and the cut cherry tomatoes and let cook, over a slow flame, for 15 minutes. In the meantime, heat abundant salted water in a deep pot. When the water starts to boil, add the spaghetti, and while the spaghetti cooks, grate your cheeses. Remove the garlic from the sauce and add a pinch of salt. Mix. Remove the pasta while still al dente into the pan with the sauce, reserving the cooking water. Toss adding a ladleful of the pasta’s cooking water to blend flavors. Turn off the flame and add a handful of grated cheese, mix. Continue tossing over low flame, add-ing cooking water, adjusting the creaminess of the sauce and allowing the pasta to fully absorb the sauce’s flavor. Turn off the flame. Add several small leaves of basil, more grated cheese, and a drizzle of olive oil. Serve with a final grating of cheese.