PASTA ALLO SCARPARIELLO

Ingredients · Spaghetti ¾ lb (320 g)
· Datterino tomatoes 1 lb (500 g)
· Pecorino Romano cheese ¼ cup (30 g) - grated
· Parmigiano Reggiano DOP cheese ¼ cup (30 g) - grated
· Basil 1 bunch - large
· Fresh chili pepper ½
· Il Cavallino organic extra virgin olive oil:  ⅓ cup (70 g)
· Garlic: 1 clove
· Fine salt: to taste

Preparation To make your pasta allo scarpariello, start by heating a saucepan with water to cook the pasta. Once the water is boiling, add a little salt. Take the Datterino tomatoes, wash them and slice them in half, then take the long fresh chili pepper, trim it and open it up to remove the seeds, before slicing it into strips and chopping it.
Grate the Pecorino Romano and Parmigiano cheeses. Pour the extra virgin olive oil into a large pot and heat. Add the chopped chili and the whole peeled garlic so it will be easier to remove. Fry for around 3 minutes, stirring occasionally, then add the datterino tomatoes, and cook over medium heat for around 10 minutes.
Meanwhile, boil the spaghetti until it is cooked al dente.
Once the tomato sauce is ready, season with salt, remove the garlic, and add some of the basil leaves. Add a ladleful of cooking water to create a delicious creamy texture.
Drain the spaghetti, keeping a couple of ladlefuls of cooking water aside, and pour the pasta directly into the pot with the sauce. Finish cooking in the pan over medium-low heat, mixing the spaghetti into the sauce and adding cooking water if necessary, so that the sauce is creamy. Turn off the heat and add the grated Pecorino and Parmigiano Reggiano cheeses in several stages, alternating them with more cooking water as needed
and stirring constantly so the cheese doesn’t go stringy. Flavor again with some basil leaves. Serve the pasta allo scarpariello immediately, adding more fresh basil to each plate.