The Recipe: Scarpariello with Pepe and Claudio Ingredients Version 1 Datterino tomato (sweet) .85 kilo
Version 2 Tomato sauce 2 bottles
Garlic Tomato concentrate (paste) Peperoncino (dried little red peppers) Fresh basil Parmesan cheese Pecorino cheese Butter Extra virgin olive oil 1/2 kilo pasta (1 package)
Version 1 Cut Datterino tomatoes in half and put in a bowl. Smash garlic with your hand, leave peel on. Add oil to a pan about 3/4 -1 cup and then add 2 smashed garlic to pan on medium to medium high heat until browned. Add 1/2 can of tomato concentrate or paste ~70grams (1/2 of a 140 gram can) stir Add a couple Peperoncino peppers break in smaller pieces when adding. (maybe could use red pepper flakes). Cook for a couple minutes. Oil is starting to boil.
Put water in a large pot to boil with salt for pasta.
Put salt on tomatoes then add to the pan of oil and garlic and sauce and stir
Oil is starting to boil Wash basil, 2 leaves per serving. (Looks like ~8 leaves). Rip basil into the pan with tomatoes (or sauce). Stir occasionally Cook for 5 minutes almost boiling.
Take a fork and smoosh the tomatoes a little.
Add pasta to boiling water
Use short pasta for this version with tomatoes we are using Zita tagliati no 36 add to salted water and cook 10 minutes or following directions
Sauce is still cooking , Claudio says 10 minutes total, but maybe longer. Stir occasionally.
Drain pasta, and add to the tomato sauce and mix, heat is still on. Add 20 grams of butter about 3 TBSP and stir stir stir Add 4 leaves if basil, rip in half Add pecorino and Parmesan cheese and constantly stir about 3/4 a bag 50 grams (of 80 gram bag) Parmesan. and 50 grams or 1/2 bag pecorino Stir until well blended, makes a slightly creamy sauce, and then serve. Serve with fresh sliced bread.
Version 2 with sauce Smash garlic with your hand, leave peel on. Add oil to a pan about 3/4 -1 cup and add 2 smashed garlic to the pan on medium to medium high heat until browned. Add 1/2 can of tomato concentrate or paste ~70grams (1/2 of a 140 gram can) stir Add a couple Peperoncino peppers break in smaller pieces when adding. (maybe could use red pepper flakes). Cook for a couple minutes. Oil is starting to boil.
Add tomato sauce 2 bottles 750ml to the pan with oil and garlic and Peperoncino pieces. Stir occasionally Cover
Oil is starting to boil Wash basil, 2 leaves per serving. Rip basil into the pan with sauce. (Looks like about 8 leaves) Stir occasionally Cook for 5 minutes almost boiling.
Sauce is still cooking , Claudio says 10 minutes total, but maybe longer. Stir occasionally.
For bottled sauce version use long pasta. We are using bucatini, cook for 6 minutes or directions on bag
When pasta is done drain, add sauce to the pasta, keep flame on. Add butter 20 grams approximately 3 tbsp Add cheese 1/2 pecorino, 1/2 Parmesan (more Parmesan than pecorino) 1 bag plus 1/3 more Parmesan. 1/2 bag pecorino. Need to add based on look when using sauce. More cheese with sauce vs fresh tomatoes. Stir until well blended. Serve with fresh sliced bread.
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Today cooking class the very special way too cook scarpariello.
The Recipe: Scarpariello with Pepe and Claudio
Ingredients
Version 1
Datterino tomato (sweet) .85 kilo
Version 2
Tomato sauce 2 bottles
Garlic
Tomato concentrate (paste)
Peperoncino (dried little red peppers)
Fresh basil
Parmesan cheese
Pecorino cheese
Butter
Extra virgin olive oil
1/2 kilo pasta (1 package)
Version 1
Cut Datterino tomatoes in half and put in a bowl.
Smash garlic with your hand, leave peel on.
Add oil to a pan about 3/4 -1 cup and then add 2 smashed garlic to pan on medium to medium high heat until browned.
Add 1/2 can of tomato concentrate or paste ~70grams (1/2 of a 140 gram can) stir
Add a couple Peperoncino peppers break in smaller pieces when adding. (maybe could use red pepper flakes). Cook for a couple minutes. Oil is starting to boil.
Put water in a large pot to boil with salt for pasta.
Put salt on tomatoes then add to the pan of oil and garlic and sauce and stir
Oil is starting to boil
Wash basil, 2 leaves per serving. (Looks like ~8 leaves). Rip basil into the pan with tomatoes (or sauce).
Stir occasionally
Cook for 5 minutes almost boiling.
Take a fork and smoosh the tomatoes a little.
Add pasta to boiling water
Use short pasta for this version with tomatoes we are using Zita tagliati no 36 add to salted water and cook 10 minutes or following directions
Sauce is still cooking , Claudio says 10 minutes total, but maybe longer. Stir occasionally.
Drain pasta, and add to the tomato sauce and mix, heat is still on.
Add 20 grams of butter about 3 TBSP and stir stir stir
Add 4 leaves if basil, rip in half
Add pecorino and Parmesan cheese and constantly stir about 3/4 a bag 50 grams (of 80 gram bag) Parmesan. and 50 grams or 1/2 bag pecorino
Stir until well blended, makes a slightly creamy sauce, and then serve. Serve with fresh sliced bread.
Version 2 with sauce
Smash garlic with your hand, leave peel on.
Add oil to a pan about 3/4 -1 cup and add 2 smashed garlic to the pan on medium to medium high heat until browned.
Add 1/2 can of tomato concentrate or paste ~70grams (1/2 of a 140 gram can) stir
Add a couple Peperoncino peppers break in smaller pieces when adding. (maybe could use red pepper flakes). Cook for a couple minutes. Oil is starting to boil.
Add tomato sauce 2 bottles 750ml to the pan with oil and garlic and Peperoncino pieces.
Stir occasionally
Cover
Oil is starting to boil
Wash basil, 2 leaves per serving. Rip basil into the pan with sauce. (Looks like about 8 leaves)
Stir occasionally
Cook for 5 minutes almost boiling.
Sauce is still cooking , Claudio says 10 minutes total, but maybe longer. Stir occasionally.
For bottled sauce version use long pasta. We are using bucatini, cook for 6 minutes or directions on bag
When pasta is done drain, add sauce to the pasta, keep flame on. Add butter 20 grams approximately 3 tbsp
Add cheese 1/2 pecorino, 1/2 Parmesan (more Parmesan than pecorino) 1 bag plus 1/3 more Parmesan. 1/2 bag pecorino. Need to add based on look when using sauce. More cheese with sauce vs fresh tomatoes.
Stir until well blended. Serve with fresh sliced bread.