Here we go again, an other dish from my culinary tradition, if you go to the south Italy you can not try this! It is a classic dish that every family cooks at least once every other week.
The secret of this dish is the fresh ingredients, one of the basic of the Italian cuisine.
Paccheri allo scarpariello is a typical Campania recipe, which falls within the tradition of poor Neapolitan cuisine. The "scarpariello" is a tomato-based sauce, and the history of this dish seems to be linked to the activity of the "scarpari", ie the shoemakers who, during their break from work, ate paccheri dressed with advanced tomato sauce Sunday and cheese; just the cheese was offered by customers, mostly farmers, who could not afford to pay money.
Doses for 4 portions
INGREDIENTS
- 350gr of pasta (rigatoni or paccheri best option)
- 500gr of cherry tomatoes
- EVO oil as needed
- 1clove of garlic
- chili pepper as neede (fresh or powder)
- 50gr of grated Pecorino
- 50gr of grated Parmesan
- fresh leaves of basil as needed
EQUIPMENTS
-pan
PROCEDURE
Pour a drizzle of oil, the garlic and a pinch of chili pepper in a pan with low heat on.
Wash and cut in to pieces the cherry tomatoes and put them in the pan too.
Add some salt and let them cook with a lid for 15 minutes.
In the meantime put the water to boil, when is boiling you can put the pasta in to it and just cook it "al dente", so just 2 minutes before the right time.
Meanwhile you are waiting for the pasta you can grated the cheese.
When the pasta is cooked "al dente" you can drain it and put the pasta in the pan with the tomatoes; add the cheese and sautéed for some minutes to make sure mix the ingredients.
You can serve our Scarpariello with some fresh basil leaves.
SUGGESTIONS
You can use different type of cheese, preferably aged cheese.
The sauce can be done with peeled tomatoes as well but not with the tomatoes sauce as it is to thick.
Scarpariello from Salerno (my city ❤️)
The scarpariello sauce is widespread throughout Campania, and there are variants such as the scarpariello salernitano, which is a tomato sauce with meat, made with sausage, with which spaghetti are seasoned.
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