NapoletanItalian
Paccheri alla Scarpariello
by Manu Food · 60K subscribers on YouTube
A traditional Neapolitan pasta dish from the Spanish Quarter, made with few ingredients but exceptionally creamy and flavorful. The pasta is finished in the pan with a simple tomato sauce, basil, and cheese.
- Difficulty
- medium
Ingredients
7 itemsMethod
- Heat oil in a pan and sauté a crushed clove of garlic. Remove the garlic once golden.
- Add the halved tomatoes and a ladle of pasta cooking water. Cover, lower the heat, and cook for 5 minutes.
- After 5 minutes, crush the tomatoes with a spoon. Continue cooking slowly. Season with salt.
- Once the tomatoes are cooked, drain the pasta al dente and add it to the sauce.
- Add plenty of basil. Finish cooking over high heat, stirring. The sauce may seem loose at first; add a little pasta water at a time until the pasta is well coated and creamy.
- Turn off the heat. Add the grated cheese and toss. If the pasta feels dry, add a splash of pasta water to make it creamy.
- Plate and serve with fresh basil and an extra sprinkle of cheese.
