Ingredients
- 11 oz Sagnette pasta
- 1.1 lbs Pugliese tomatoes
- Extra virgin olive oil, as needed
- 1 garlic clove
- Salt, to taste
- Red chili flakes, to taste
Preparation
Wash and thoroughly dry the tomatoes. Don't cut them - they'll burst naturally in the hot oil (that's why they're called "schiattarisciati" or "burst" tomatoes).
Heat extra virgin olive oil in a pan with a garlic clove until it's almost at smoking point. Add the whole tomatoes and immediately cover with a lid. You'll hear the tomatoes start to pop and crackle - shake the pan gently without opening the lid and let them soften for 3-4 minutes.
When the popping subsides, crush the tomatoes with a fork, add the chili flakes and salt, and continue cooking for a few more minutes. Once the tomatoes are cooked to perfection, remove the garlic clove. Toss with the Sagnette pasta and, if desired, finish with a generous grating of cacioricotta cheese.
