Spaghetti allo Scarpariello

Method

1. Prepare the soffritto: heat olive oil in a pan, add whole garlic cloves, optional chili pepper, and basil stems. Fry until the garlic is golden and fragrant. Remove the garlic and basil stems, leaving the chili if desired.
2. Add the tomatoes: use Casalino or Piennolo tomatoes, crushed by hand to remove some seeds, and add to the pan. Cook over medium heat, mashing with a spoon, until the sauce thickens. Season with salt and pepper.
3. Boil the pasta: bring a large pot of salted water to a boil. Cook spaghetti or linguine until al dente, reserving some pasta water.
4. Prepare crispy basil (optional): heat seed oil to 180°C and fry fresh basil leaves for a few seconds until translucent and crispy. Drain on paper towel.
5. Finish the pasta: about 2 minutes before the pasta is done, transfer it to the pan with the tomato sauce, adding a little pasta water if dry. Toss and cook together.
6. Add cheese: remove from heat, add a generous amount of grated Parmesan and Pecorino Romano, and mix vigorously until the cheese melts and creates a creamy sauce. Add more pasta water if needed to adjust consistency.
7. Serve: plate the pasta, top with additional grated cheese, freshly ground black pepper, a few crispy basil leaves, and a sprinkle of lemon zest.