Recipes
Scarpariello pasta
Scarpariello pasta: the ingredients and the recipe to prepare a tasty and typical first course of the Neapolitan culinary tradition.
The preparation of Scarperiello pasta takes us straight to the Spanish quarters of Naples, where this recipe was born. Over time this very simple and good recipe spread throughout Campania .
Originally the leftover sauce was used, but over time we switched to fresh cherry tomatoes. However, since it is a recycling recipe, you can also use leftover sauce or preserves. This first course with such a bizarre name is nothing other than a quick pasta with cheese and tomato. Here is the preparation step by step!
Preparation
How to prepare the Scarperiello pasta recipe
First, wash the fresh cherry tomatoes well under cold running water, then dry them and cut them into quarters.
Pour the olive oil onto the bottom of a pan or saucepan with low sides, fry the garlic, chilli pepper and basil stems for a few minutes, then add the cherry tomatoes , add salt and continue cooking for 10-12 minutes .
Once cooked, add the basil chopped with your hands, remove the garlic and mix well.
Cook the pasta in abundant salted water, drain it al dente and immediately pour it into the pan with the sauce.
Also add the grated pecorino and parmesan and stir until the cheeses melt in the cherry tomato sauce. Serve hot.
Following this recipe you can prepare excellent spaghetti allo Scarperiello, simply replacing the rigatoni with spaghetti (or any other pasta shape, obviously!). Here is a short video with all the steps to make the dish.
If you love Campania cuisine, you can also prepare Neapolitan-style baked pasta .
Conservation
This dish is delicious if eaten hot and when ready , however you can also think of adding some béchamel and recycling it by putting it in the oven for about 15-20 minutes. In this second version of the recycling recipe it can be kept for about 1-2 days in the refrigerator. We do not recommend freezing.
Origin and history
According to the Neapolitan dialect “scarpariello” means shoemaker, so why this name? Shoemakers often had a lot of cheese to use as they received plenty of it as a form of payment from poorer farmers .
Another hypothesis regarding the origin of the name derives from a saying according to which Neapolitans can take away everything except the slipper on their plate.
Scarpariello pasta was usually prepared on Monday, the day of these workers, using the sauce left over from Sunday (the Neapolitan ragĂą ). Among the most used formats, in addition to penne and spaghetti, there are scialatielli . When they are in season, many people use yellow cherry tomatoes which give the dish a truly particular look.
Read also
Scarperiello chicken: cooked to perfection in a fantastic sauce!
Riproduzione riservata © - WT
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