Eric Cavallaro grew up in the restaurant business with his parents, who emigrated to Brooklyn from Sicily. After marrying his wife, Maria, the couple moved to Stuart and opened Pepe & Sale (“pepper and salt”) this past October. Here, Maria shares her recipe for paccheri del Papa.
Ingredients
[serves 1]
3 oz. paccheri pasta
1 oz. guanciale (or pancetta substitute)
1 tbsp. olive oil
1 garlic clove
10-15 cherry tomatoes, halved
5 shrimp, deveined and cleaned
Salt and pepper
1/2 of a burrata, broken into small pieces
Medium pinch of shredded basil
Preparation
Heat water for pasta with about a tablespoon of salt; add pasta to boiling water. Cut the guanciale into small cubes and add to a medium-hot pan with olive oil and sauté for five minutes. Add garlic clove to the pan and sauté for another two minutes on medium-low heat. Add cherry tomatoes, salt, pepper, and about cup of pasta water to the pan and cook for five to seven minutes while stirring occasionally. The cherry tomatoes should release their juice and create the sauce for your dish. After the tomatoes are softened, you can squish some tomatoes with a fork to help the process. Add shrimp to the pan and simmer for three minutes. Strain the pasta and place it into the sauté pan, stirring on medium heat for about one minute. Add burrata and basil and stir for a few seconds until mixed well. Serve and enjoy!
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