🍝Scuie Scuie (Little Thimbles Pasta)

🛒 Ingredients (Serves 4-6)

Pasta & Base

• 1 lb ditalini pasta (or other small tube pasta)
• 3 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1 small onion, finely diced
• ¼ tsp crushed red pepper flakes (optional, adjust to taste)

Vegetables & Protein

• Batch compari tomatoes
• 1 medium zucchini, diced into small cubes
• 1 cup fresh or frozen peas
• 8 oz fresh mozzarella cheese, cut into small cubes
• ½ cup fresh basil leaves, torn or thinly sliced
• ¼ cup fresh Italian parsley, chopped

Seasonings & Finishings

• Salt and freshly ground black pepper, to taste
• ½ cup grated Parmesan cheese, plus more for serving
• 2 tbsp butter (optional, for added richness)
• Extra olive oil for drizzling

🔪 Instructions

Prep the Ingredients

1. Bring a large pot of salted water to a boil for the pasta.
2. While waiting for the water to boil, prep all vegetables:
   • Halve the cherry tomatoes
   • Dice the zucchini into small cubes
   • Mince the garlic
   • Dice the onion
   • Cut the mozzarella into small cubes
   • Chop the herbs

Cook the Pasta

1. Cook the ditalini pasta in the boiling water until al dente (usually 8-10 minutes, but check package instructions).
2. Reserve 1 cup of pasta cooking water before draining.

Prepare the Sauce

1. While the pasta is cooking, heat olive oil in a large skillet over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
4. Add the diced zucchini and cook for 2-3 minutes until slightly softened.
5. Add the halved cherry tomatoes and cook for another 2-3 minutes until they begin to release their juices.
6. If using frozen peas, add them now. If using fresh peas, add them with the pasta in the next step.

Combine and Finish

1. Add the drained pasta directly to the skillet with the vegetables.
2. If using fresh peas, add them now - they will cook with the residual heat.
3. Add ½ cup of the reserved pasta water and toss everything together.
4. Remove the skillet from heat and add the cubed mozzarella, torn basil, and chopped parsley.
5. Add the grated Parmesan and butter (if using) and toss until the cheese begins to melt.
6. If the pasta seems dry, add more reserved pasta water as needed to create a light sauce.
7. Season with salt and freshly ground black pepper to taste.

Serve

1. Divide the pasta among serving bowls.
2. Drizzle with a little extra olive oil.
3. Sprinkle with additional Parmesan cheese if desired.
4. Serve immediately while the mozzarella is still warm and slightly melted.

💡 Tips & Variations

About the Name

• "Sciue Sciue" (pronounced "shoo-eh shoo-eh") means "hurry, hurry" in Neapolitan dialect, referring to how quickly this dish comes together.

Pasta Options

• Traditional Scuie Scuie uses ditalini (little thimbles), but you can substitute any small pasta shape like orzo, small shells, or orecchiette.

Seasonal Variations

• Summer: Add diced eggplant or bell peppers
• Fall: Add diced butternut squash instead of zucchini
• Winter: Use canned diced tomatoes instead of fresh and add some chopped kale

Protein Add-ins

• Add 8 oz of cooked and crumbled Italian sausage
• Add 1 can of drained and rinsed cannellini beans
• Add grilled chicken pieces

Make it Vegan

• Omit the mozzarella, Parmesan, and butter
• Add 2 tbsp nutritional yeast for a cheesy flavor
• Add 1 can of drained and rinsed chickpeas for protein