Here are the Scarpariello paccheri prepared with the Ada’s recipe. She is from Campania and also when she is in Milan, prepares this delicious traditional pasta .
Compared to the original Ada’s recipe I introduced some minor modifications, such as replacement of the garlic with the onion, to make it lighter and closer to my personal tastes.
Ingredients for 4 servings: 300 gr paccheri , 350 grams of cherry tomatoes, 1 onion, 25 grams of grated parmesan cheese, 25 grams of grated pecorino cheese, basil, extra virgin olive oil.
Prepare the chopped onion and brown it on low heat in a large pan with 2 tablespoons of olive oil. Add the tomatoes cut in half and cook, over low heat, until the tomatoes are softened and have not formed their sauce. Add a pinch of salt. Meanwhile boil the pasta in salt water, and boil paccheri 2 or 3 minutes less than their cooking time (indicated in the pasta package). Drain the pasta and put it to the pan with the tomatoes. Add a ladles of hot water (from the cooking pasta) and continue to cook, on low heat, for 3 minutes adding parmesan and pecorino cheese. Add basil
Serve and ….. taste !
