Primo / Pasta
A bright Sicilian-inspired pasta with sweet Pachino tomatoes, fragrant basil, extra virgin olive oil, and perfectly chewy strozzapreti.
Recipe video
Wash the Pachino tomatoes, dry them well, and cut them in half. Tear the basil leaves by hand and lightly crush the garlic cloves.
Bring a large pot of water to a rolling boil. Salt it generously so the pasta can absorb flavor while cooking.
Warm the olive oil in a wide pan over low heat. Add the garlic and cook for 1–2 minutes, just until fragrant, without browning it.
Add the halved tomatoes, a pinch of salt, black pepper, and chili flakes if using. Raise the heat to medium.
Cook the tomatoes for 8–10 minutes, stirring often, until they soften and release their juices. Gently press some tomatoes with a spoon to create a light sauce.
Remove the garlic if you prefer a milder flavor. Keep the sauce warm over low heat while the pasta cooks.
Add the strozzapreti to the boiling water and cook until al dente, following the package timing and tasting near the end.
Reserve 120 ml / ½ cup pasta water, then drain the pasta.
Transfer the strozzapreti into the tomato pan. Toss for 1–2 minutes, adding a little reserved pasta water until glossy and lightly sauced.
Turn off the heat. Add the torn basil, adjust salt and pepper, and serve immediately with extra basil and optional grated cheese.
