Making pasta allo scarpariello is easy. Bring a generous amount of salted water to the
boil, and when it is boiling, cook the pasta. In the meantime, wash and dry the
tomatoes, and cut them in half. In a frying pan, heat the oil, add one clove of garlic and
half a fresh chilli pepper, chopped fine and free of seeds, and fry for about 3 minutes.

Add the tomatoes and mix to flavour. Add two ladles of hot water and leave to cook for
about 10 minutes on a medium heat.

Add the torn basil and stir. Drain the pasta when it is “al dente”, keeping the cooking
water to one side, and add the pasta directly to the frying pan. Mix well, making sure
that the sauce evenly coats the pasta.

Add 1 or 2 tablespoons of cooking water and distribute the pecorino and parmesan to
cover the sauce evenly, moving the pan to blend. Continue until the sauce is creamy in
consistency.