Pasta allo scarpariello is one of the traditional Neapolitan dishes.
A quick, good and simple first course to enjoy with family and friends.
“O Scarpariello” is a dish that originated in the Quartieri Spagnoli, one of the most popular and genuine areas of the city, where the true Neapolitan culinary tradition can be breathed.
History of pasta allo scarpariello
The true original recipe of pasta allo scarpariello, has its roots in popular tradition and is related to the scarpari, that is, the shoemakers.
The scarpari worked all day long in their small stores and the lunch break was very quick, so their wives would prepare “scarpariello sauce” for them.
A quick, satisfying and delicious dish.
Another version of the story tells instead, that pasta allo scarpariello was the typical dish of the scarpari, and that it was always prepared on Monday, their day off.
Originally this dish was prepared with the leftover meat sauce from Sunday lunch, and with the cheeses that customers offered to the scarpari instead of money, which they often did not have.
Pasta allo scarpariello: what ingredients to use?
Today times have changed, and as much as people continue to recycle in the kitchen, in most cases meals are prepared from the basic ingredients.
To make pasta allo scarpariello people usually no longer use leftover meat sauce but make a sauce with Pachino cherry tomatoes.
The sauce is seasoned with chili pepper, garlic and basil and then the dish is completed with plenty of grated Parmesan cheese.
If you want to make pasta allo scarpariello during the cold season, when fresh tomatoes are not in season, you can use peeled tomatoes.
- 14 oz of pasta (Mezzani, Mezzanelli or Spaghetti)
- 4 tbsp of extra virgin olive oil
- 1 clove of garlic
- 1 fresh (or dried) chili pepper
- 3 cups of cherry tomatoes
- 1 cup of Parmigiano Reggiano cheese
- fresh basil to taste
Peel the garlic and chop it finely.
Chop the fresh basil as well and then do the same with the chili pepper.
If you have fresh chili you can use it, possibly dried chili is fine too, as long as it is of good quality.
With the chili pepper you should abound, but dose it according to your taste.
In a nonstick pan put four tablespoons of extra virgin olive oil, and then add the minced garlic and chili pepper.
Put on the heat and cook over medium heat.
Meanwhile, wash the cherry tomatoes and cut them in half with a sharp knife.
Put the freshly cut cherry tomatoes in the pan with the oil, garlic and chili pepper.
Add a little fine salt, and then the chopped basil you had prepared earlier.
Cook the sauce over high heat for about 15 minutes, stirring occasionally with a wooden spoon.
Take a pot and fill it with water, add salt and bring to a boil.
Pour in the mezzanelli and cook them following the cooking time indicated on the pasta package you bought.
When the sauce seems ready, taste it and if needed, add a little more salt.
Drain the mezzanelli and pour them into the pan with the sauce.
Add the Parmesan cheese, and stir so that the sauce is well blended.
Serve the pasta allo Scarpariello, and garnish with a few leaves of fresh basil, and some Parmesan.
This is the end result, a pasta with Scarpariello sauce prepared following the true Neapolitan recipe.
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