Pennette Scarpariello

Owner Francesco, who takes the cookery classes at Leeds' Casa Mia Millennium, often eats this vegetarian pasta dish.

Pennette Scarpariello

Serves: 4 People

Wash tomatoes and cut in half. Place pan on a medium heat with olive oil. When hot crush garlic and place in pan until golden colour, add tomatoes and stir in basil -- cook 10-15 mins. Season to taste with salt and pepper. Place large pan of water on stove and bring to boil. Approx 1 litre of water per 100g pasta. When it boils, add salt to taste. Add pasta to boiling water and cook for 10-11 mins al dente. Drain water from pasta and add to sauce. Stir in and coat pasta. Add several leaves of basil and two tsp of parmesan, drizzle with olive oil and serve.


500g of penne rigate Gerardo di Nola
400g fresh Italian Pacchino cherry tomatoes
1 clove garlic
fresh basil
extra virgin olive oil
parmesan cheese


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