Today we want to tell you about the Pasta allo Scarpariello, an ancient recipe born in the Spanish Quarters of Naples.
The Scarpariello is one of the oldest Neapolitan recipes, a simple “Pasta al Pomodoro” but with something more
The word “scarpariello” derives from “scarparo” meaning shoemaker in Neapolitan.
A very quick recipe, created to allow shoemakers to prepare a plate of pasta even with little time available. The two main ingredients are the tomato sauce and the cheese. The first was usually the leftover Sunday sauce, which, in order not to be thrown away, was “reused” in the pasta allo scarpariello.
Cheese, on the other hand, was used because very often some shoemakers’ customers were farmers, and being unable to pay with money, they settled the bill with the products of the land, among which the most used was the cheese, therefore the “scarpari” they found themselves having much to consume.
The ancient recipe created to recover leftovers and not waste time has now turned into a delicious dish.
So here is our recipe to prepare an excellent dish of penne (or spaghetti) with scarpariello.
Ingredients (for 4 people)
Spaghetti 320 g
Cherry tomatoes 500 g
Pecorino romano for grating 30 g
Parmigiano Reggiano DOP to be grated 30 g
Abundant basil 1 tuft
½ long fresh chilli pepper
Extra virgin olive oil 70 g
1 clove garlic
Salt up to taste
To prepare pasta allo scarpariello, start by placing a pot with water on the stove to cook the pasta; to a boil salted. Take the dates: wash them and divide them in half 1, then take the long fresh chilli pepper, trim it and open it to remove the seeds 2; then cut it into strips and chop it 3.
Also grate the Pecorino romano 4 and the Parmesan. In a large pan pour the extra virgin olive oil and heat; add the chopped chilli and the peeled whole garlic so it will be easier to remove 5. Fry for about 3 minutes, stirring occasionally; then add the datterini tomatoes 6 and cook over medium heat for about 10 minutes.
Meanwhile, boil the spaghetti 7 al dente. Once the datterini sauce is ready, add salt, remove the garlic 8 and add part of the basil leaves 9. Add a ladle of cooking water to create a delicious cream.
Drain the spaghetti al dente keeping a couple of ladles of cooking water and pour them directly into the pan with the sauce 10. Over medium-low heat finish cooking in the pan, stirring the spaghetti with the sauce, adding cooking water 11 as needed. sauce is creamy. Turn off the heat, add the Pecorino 12 and the Parmigiano Reggiano grated several times, alternating with other cooking water as needed,
stirring constantly to prevent the cheese from starting to spin 13. Scent again with some basil leaves 14. Serve the pasta alla scarpariello immediately by adding more fresh basil on each plate 15.