Pasta Sciue Sciue

Pasta Sciue Sciue

Pasta Sciue Sciue

Pasta Sciue Sciue, which translates to pasta in a hurry (!), is one of my all time favorite family recipes. It was was of the first dishes I both ate as a kid in Italy and also learned how to make--because it's just that easy. Plus what is there not to like about sweet cherry tomatoes and melty, gooey mozzarella? 



1 Jar of Cherry Tomato Sauce 

Fresh Basil 

1 cup fresh Mozzarella, cubed 

1 box of your favorite pasta

Olive Oil

Parmigiano Reggiano

*I’m obsessed with Campanelle (little trumpets)  right now


Boil Water. Season with salt. My dad used to say to make sure it tastes like the sea! Once it comes to a rolling boil. Add pasta. Cook al dente (usually 2–3 minutes less than the package suggests). Strain the pasta and toss in the sauce. Make the “mantecatura” by drizzling with olive oil. Finish cooking the pasta in the sauce (approx 2-3 minutes). Toss with mozzarella cheese, fresh basil, and parm. Serve immediately.