Italian
Pasta Allo Scarpariello
by Cucina con Ruben · 548K subscribers on YouTube
A quick and flavorful Neapolitan pasta dish made with Piennolo tomatoes, pecorino and parmesan cheese, chili peppers, and a touch of lemon zest.
- Difficulty
- easy
Ingredients
8 items- Piennolo TomatoesCrushed in salted water to remove seeds
- Chili PeppersA bunch
- Tomato PassataA drizzle
- SpaghettiCooked al dente
- Parmigiano ReggianoGrated
- Pecorino RomanoGrated
- Lemon ZestGrated zest for finishing
- Water and SaltFor crushing tomatoes
Method
- Crush the Piennolo tomatoes in salted water to remove the seeds.
- Heat the crushed tomatoes in a pan.
- Add a bunch of chili peppers.
- Add a drizzle of tomato passata.
- Cook the spaghetti until al dente.
- Drain the pasta and add it to the tomato sauce.
- Add grated parmesan and pecorino cheese, mixing well.
- Finish with a grating of lemon zest.
- Serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
