Spaghetti Scarpariello 🥰😀😋
Pasta alla scarpariello a quick first course, tasty and easy. Legend has it that in the Neapolitan Spanish quarters the shoemakers did not have much time and ingredients and therefore prepared it with what customers brought in exchange for money or cheese and this very fast recipe was also perfect for reusing the leftover tomato sauce on Sunday. In fact, it is said to be the dish of Monday, a day of celebration for shoemakers. These were the days of the ''scarpari'', or old shoemakers, who were sometimes paid for their craftsmanship with whatever their customers had in their pantries. That’s how this quick and tasty dish with a simple and authentic sauce was born, using whatever pieces of cheese were available, the tomato sauce left over from the day before (the Neapolitan ragù), and some basil leaves. The practice of making pasta allo scarpariello with fresh tomatoes has come to be “accepted” over the years.
Now I'll tell you how I discovered it... last Sunday I prepared a quick pasta with cherry tomatoes where a very kind lady told me "add this and that and prepare the scarpariello" I informed myself and ... I immediately prepared it! And then at the bottom of the recipe, in the advice, you will find the advice for those on a diet! Spaghetti allo scarpariello are prepared with a few simple ingredients and believe me your guests will lick their mustaches, a simple dish but rich in taste.And now...Well, fasten your apron...!
Ingredients
380 g Pasta300 g cherry tomatoes10 basil leaves30 g Parmigiano Reggiano30 g Pecorino cheese1 clove GarlicExtra virgin olive oil
Preparation
Wash the cherry tomatoes and cut them into pieces removing the vegetation water. Put in a large pan three tablespoons of extra virgin olive oil and garlic cut in half. Cook for a few minutes then add the chopped tomatoes and cook for 5/10 minutes, stirring continuously and crushing the cherry tomatoes a little. Add salt and add the chopped basil leaves. If you want, add the chili pepper. Cook the pasta in salted water and drain it al dente directly into the pan with the cherry tomatoes. Add the grated pecorino and Parmesan cheese and a couple of pasta cooking water in two or three times and continue to sauté the pasta and the sauce for a few minutes until the pasta is cooked. Always serve hot.
TipYou can put on chili or not. You can put only parmesan. You can not put garlic.
PreservationThe pasta alla scarpariello can be kept in the fridge for two days but I advise you to prepare it in the moment.
Pasta alla scarpariello a quick first course, tasty and easy. Legend has it that in the Neapolitan Spanish quarters the shoemakers did not have much time and ingredients and therefore prepared it with what customers brought in exchange for money or cheese and this very fast recipe was also perfect for reusing the leftover tomato sauce on Sunday. In fact, it is said to be the dish of Monday, a day of celebration for shoemakers. These were the days of the ''scarpari'', or old shoemakers, who were sometimes paid for their craftsmanship with whatever their customers had in their pantries. That’s how this quick and tasty dish with a simple and authentic sauce was born, using whatever pieces of cheese were available, the tomato sauce left over from the day before (the Neapolitan ragù), and some basil leaves. The practice of making pasta allo scarpariello with fresh tomatoes has come to be “accepted” over the years.
Now I'll tell you how I discovered it... last Sunday I prepared a quick pasta with cherry tomatoes where a very kind lady told me "add this and that and prepare the scarpariello" I informed myself and ... I immediately prepared it! And then at the bottom of the recipe, in the advice, you will find the advice for those on a diet! Spaghetti allo scarpariello are prepared with a few simple ingredients and believe me your guests will lick their mustaches, a simple dish but rich in taste.
And now...
Well, fasten your apron...!
Ingredients
380 g Pasta
300 g cherry tomatoes
10 basil leaves
30 g Parmigiano Reggiano
30 g Pecorino cheese
1 clove Garlic
Extra virgin olive oil
Preparation
Wash the cherry tomatoes and cut them into pieces removing the vegetation water. Put in a large pan three tablespoons of extra virgin olive oil and garlic cut in half. Cook for a few minutes then add the chopped tomatoes and cook for 5/10 minutes, stirring continuously and crushing the cherry tomatoes a little. Add salt and add the chopped basil leaves. If you want, add the chili pepper. Cook the pasta in salted water and drain it al dente directly into the pan with the cherry tomatoes. Add the grated pecorino and Parmesan cheese and a couple of pasta cooking water in two or three times and continue to sauté the pasta and the sauce for a few minutes until the pasta is cooked. Always serve hot.
Tip
You can put on chili or not. You can put only parmesan. You can not put garlic.
Preservation
The pasta alla scarpariello can be kept in the fridge for two days but I advise you to prepare it in the moment.
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