Sciue’ Sciue’ literally means “improvisation” in Italian. So, technically, since the dish is all improv, you can really make it however you want it! This classic recipe is so simple, and merely combines quality Italian ingredients together for amazing, pure flavors. It is one of my husband’s favorite dishes – and especially during lent, it is fast becoming a Friday night ritual.
This particular recipe calls for ditalini (thimble-shaped pasta), which is commonly used in pasta fagioli. Although not every store carries this little pasta, I highly recommend finding it because the small holes hide all of the robust flavors.
I have to credit this Sciue Sciue rendition to Giada De Laurentiis. Although she doesn’t like to add heat to many of her Italian dishes like I do, her fresh combinations with classic Italian ingredients always result in a winning dish.
1.5 cups (about 6 ounces) ditalini or other small tube-shaped pasta
2 tablespoons olive oil
3 garlic cloves, minced
5 plum tomatoes (about 1 pound), cored and chopped
8 ounces fresh mozzarella cheese, drained and cut into .5 inch cubes
8 large fresh basil leaves, coarsely chopped
Bring a large saucepan of salted water to a boil. Add the ditalini and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 8 minutes. Drain.
Meanwhile, in a large, heavy 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 bowls and serve immediately.