The UNBEATABLE Combination of Butter, Tomatoes & Garlic | Scarpariello Pasta

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is lower in calories, while Pecorino is a more affordable cheese option.

Place a frying pan onto medium-low heat and add a splash of olive oil.

Peel 1 clove of garlic and add it whole to the pan with 1 teaspoon of dried chili flakes.

Slice 50 cherry tomatoes in half using the deli lid technique and add them to the frying pan.

Turn up the heat and add 30 grams of butter to the pan with the tomatoes.

Put a pot of boiling water on the stove and add a generous pinch of salt for the pasta.

Add 200 grams of spaghetti to the boiling water and set a timer for 8 minutes.

Stir the tomatoes in the pan and season with salt, adjusting the heat if necessary to prevent burning.

Pick the basil leaves from the stalks, using the bottom leaves for cooking and saving a few top leaves for decoration.

Grate 20 grams of Parmesan cheese.

Once the spaghetti is al dente, use tongs to transfer it directly from the water to the frying pan with the sauce.

Turn the heat up under the frying pan, add the basil leaves, and stir to coat the pasta in the sauce.

Add a bit of pasta water to achieve a lightly soupy consistency, stirring for 1-2 minutes until the pasta absorbs the sauce.

If the pasta is too al dente, add more water and cover the pan with a lid to finish cooking.

Remove the piece of garlic from the pan once the pasta is cooked to your liking.

Turn off the heat and add the grated Parmesan cheese, stirring until a light creamy sauce forms.

Taste for seasoning and add more pasta water if needed to keep the sauce slightly saucy.

Serve onto a warmed plate, twisting the spaghetti for presentation, and spoon over the tomatoes from the pan.

Grate more Parmesan cheese on top and add the reserved basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens