Pasta with tomato sauce allo scarpariello from Naples

Name: Pasta with tomato sauce allo scarpariello from Naples
Ingredients: 320 g penne or spaghetti ((or pasta of your choice)); 500 g datterini or cherry tomatoes ((or 700g canned peeled tomatoes)); 1 garlic clove (peeled and crushed); 40 g Parmesan (grated); 40 g Pecorino (grated); 1 handful fresh basil leaves; 1 tsp peperoncino flakes ((optional)); salt (for pasta and to taste); black pepper (to taste); 3-4 tbsp extra virgin olive oil

"Originally this simple but tasty pasta with tomato sauce recipe was created to make use of the weekend’s leftover sauce. In other words, what remained of the traditional Sunday ragù to which the Neapolitan shoemakers (or their wives) added a lot cheese...."

INGREDIENTS

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320 g penne or spaghetti ((or pasta of your choice))

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500 g datterini or cherry tomatoes ((or 700g canned peeled tomatoes))

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1 garlic clove (peeled and crushed)

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40 g Parmesan (grated)

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40 g Pecorino (grated)

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1 handful fresh basil leaves

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1 tsp peperoncino flakes ((optional))

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salt (for pasta and to taste)

•

black pepper (to taste)

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3-4 tbsp extra virgin olive oil

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