ItalianNeapolitan
Spaghetti alla Scarpariello
by Manu Food · 60K subscribers on YouTube
Spaghetti alla Scarpariello is a traditional Neapolitan pasta dish made with datterini tomatoes, pecorino and parmesan cheese, basil, and garlic. It's a simple, creamy, and flavorful recipe from the shoemaker tradition.
- Difficulty
- easy
Ingredients
9 items- Spaghetti
- Datterino TomatoesYou can also use piccadilly tomatoes
- Fresh BasilA few leaves
- Pecorino RomanoGrated, to taste
- Parmigiano ReggianoGrated, to taste
- 1 pcsGarlicOne clove, slightly crushed
- Extra Virgin Olive OilFor cooking and finishing
- SaltTo taste
- Chili Pepper(optional) — Optional
Method
- Bring a large pot of salted water to a boil and add the spaghetti.
- Meanwhile, in a large pan, heat a drizzle of extra virgin olive oil and add a clove of garlic, slightly crushed.
- When the garlic is golden, remove it from the pan.
- Cut the datterini tomatoes in half.
- Add the tomatoes to the pan, season with a pinch of salt, add a ladle of pasta cooking water, cover, and let them wilt over low heat.
- After a few minutes, crush the tomatoes lightly with the back of a wooden spoon.
- When the pasta is al dente (2-3 minutes before the package suggested time), drain it directly into the pan with the tomato sauce.
- Turn the heat to high and continue cooking the pasta in the pan, stirring vigorously and adding pasta water as needed to maintain a creamy texture.
- When the pasta is cooked and the sauce is creamy, turn off the heat.
- Wash and tear the fresh basil by hand, add it to the pasta.
- Add a drizzle of raw extra virgin olive oil and grated Parmesan and Pecorino Romano cheese.
- Mix well until everything is combined and creamy.
- Serve immediately with extra fresh basil on top.
