Ingredients (Serves 4):

400 g Rosiello Paccheri
300 g cherry tomatoes (preferably Pomodorini del Piennolo or Datterini)
2 garlic cloves
1 fresh chili pepper (optional)
80 g grated Parmigiano Reggiano
40 g grated Pecorino Romano
4 tablespoons fresh burrata (optional)
Extra virgin olive oil
Fresh basil

How to Prepare

1. Prepare the aromatic base
Heat a generous drizzle of extra virgin olive oil in a large frying pan. Add the lightly crushed garlic and the fresh chili pepper, allowing them to gently infuse the oil without letting the garlic brown.

2. Cook the tomatoes
Add the halved cherry tomatoes and cook over medium heat until they soften and release their natural juices, creating a light, fresh, and fragrant sauce.

3. Cook the pasta
Bring a large pot of salted water to the boil and cook the paccheri until al dente. Reserve a little of the cooking water before draining.

4. Bring everything together
Transfer the pasta to the pan with the sauce. Add a splash of the reserved pasta water, then remove from the heat and stir in the Parmigiano Reggiano and Pecorino Romano until the sauce becomes smooth, creamy, and perfectly emulsified.

5. Finish the dish
Complete with fresh basil and a drizzle of extra virgin olive oil. The finished dish should be creamy, glossy, and wonderfully aromatic.

THE CHEF'S TOUCH

For a richer, more contemporary version, gently place a fresh Campanian burrata in the center of the dish. Its creamy heart will naturally melt into the warm pasta, creating an even more indulgent texture.

Finish with fresh cherry tomatoes, hand-torn basil, and a final drizzle of extra virgin olive oil.

The result is a beautifully balanced Scarpariello, where the delicate sweetness of burrata complements the savoury character of the cheeses and the freshness of ripe tomatoes.