In the Neapolitan dialect, Pasta Sciue Sciue (pronounced “shoo-eh shoo-eh,” or in my family “shway shway”) means “Pasta hurry hurry”—which means it’s perfect for a weeknight meal! Although it is a tomato-based pasta dish, it’s very different from spaghetti, which is usually meat-based and loaded with Italian seasoning. This dish is more simple and mild, with the garlic accenting the natural flavor of the tomatoes.
While Pasta Sciue Sciue is usually made with fresh tomatoes, this pantry-friendly version is even better for times like these, when you might be low on tomatoes and reticent to go to the store. This recipe does call for cubed fresh mozzarella cheese, though. If you don’t have any, you can substitute fresh grated Parmesan (which keeps well in the freezer). I recommend the mozzarella, though, because the texture of the cheese cubes pair well with the diced tomatoes. As for the pasta, ditalini (which is shaped like a thimble) is preferred, but penne or even elbow macaroni would do just fine.
You can serve Pasta Sciue Sciue as a main vegetarian dish or as a side with grilled chicken or meatballs. (We love it with Trader Joe’s frozen Italian Style meatballs.)
However you transform this dish to make it your own, you’re sure to think the true name for it is “Pasta more more”!
Pasta Sciue Sciue
- Cast-iron skillet
- 1 - 1½ cups Ditalini pasta
- ¼ cup Olive oil
- 1 - 2 tsp Minced garlic
- 1 can Petite diced tomatoes
- 8 oz Fresh mozzarella cheese, cubed
- 2 dashes Dried basil
- In a pot, boil pasta until done.
- At the same time, heat olive oil in a cast-iron skillet on medium heat. Add the minced garlic and saute for a minute.
- Add the tomatoes and simmer on low-medium for about five minutes, or until heated thoroughly.
- Plate the pasta. Pour tomato sauce on top. Add cubed mozzarella and basil. Enjoy!
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