Pasta allo Scarpariello

This is a nice summer-time Neapolitan dish, done in the time it takes to cook the pasta so it won't heat up the kitchen too much on hot days! It usually is made with either spaghetti or paccheri (like oversized rigatoni) but use whatever pasta shape you like.

INGREDIENTS

• Spaghetti or paccheri, or rigatoni, one pound package for four people
• Olive oil
• 1 clove garlic
• Cherry tomatoes, halved (about 2 cups fresh or 1 contained of tinned cherry tomatoes, don’t substitute regular tomatoes!) Better to use fresh ones, of course
• A mix of grated pecorino romano and grated parmigiano, about 1/2 cup
• Salt and pepper
• A pinch of chile flakes

PROCEDURE

Put a pot of water on to boil for the pasta.

In a large saucepan heat the olive oil and saute the garlic. Add the cherry tomatoes and saute lightly over medium flame, cooking for a few minutes. Add salt and pepper and the chile flakes, and a little bit of the cooking water from the pasta (about 1/3 cup), to make a sauce.

Add the cheese and stir, you’ll get a slightly orange-colored creamy sauce.

Drain the pasta and add to the pan with the sauce. Toss lightly and serve. Add a bit of freshly-grated pepper and peperoncino (pepper flakes) to taste, or a bit more cheese sprinkled on top.