Photo Credit: Elizabeth Newman
This pasta was made for me all the time when I was a kid. My grandfather used to make it for my mom and her sisters, and then our parents made it for us!
Sciue Sciue is pronounced sort of like “shway shway” – it’s as fun to eat as it is to say! – and it translates to “hurry hurry,” but in a kind of improvisational, off-the-cuff way. It’s so simple, but perfect for summer when you have an abundance of beautiful, ripe and sweet tomatoes.
One note is that you don’t want the tomatoes chopped so small that they disintegrate into a sauce – you still want that meaty, tomato texture all throughout. It gives it a wonderful fresh flavor.
Lastly, this dish calls for a smaller amount of pasta than usual – just about 8-10 ounces – so feel free to double up on everything to use up a whole package of pasta!
Pasta Sciue Sciue
- 8 to 10 ounces short pasta such as Cappelletti, Nodi Marini, Fusilli Corti or Mezze Millerighe
- 1/4 cup olive oil
- 2 teaspoons minced garlic
- 5 plum tomatoes about 1 pound, or any variety of tomato, chopped
- 8 ounces cold fresh mozzarella drained, cut into 1/2-inch cubes
- 12 large fresh basil leaves coarsely chopped
- Bring a large saucepan of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes. Drain.
- Meanwhile, in a heavy large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil, and toss to coat. Season the pasta, to taste, with salt. Spoon the pasta into small serving bowls and serve immediately.