Pasta allo Scarpariello is a traditional Neapolitan dish from the Campania region. It is an easy first course based on the use of ripe tomatoes and a good amount of two different super tasty cheeses, Parmigiano Reggiano and Pecorino. In Neapolitan dialect, the word Scarpariello means Shoemaker or Cobbler; many Shoemakers and Cobblers used to eat this pasta during their short lunch time at their work benches. The tradition wants this pasta to be rich in cheese as the Shoemakers had plenty of it because they were paid in goods instead of money, one good being the cheese.
Even if we unfortunately do not have plenty of Parmigiano Reggiano or Pecorino cheese in Singapore and in Copenhagen, we like to prepare this dish when we want our table to be filled with the flavour of traditional Italian dishes.
Pasta allo Scarpariello
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- 750g Cherry Tomatoes
- 3 cloves of garlic
- 25g (1/4 cup) grated Parmigiano Reggiano cheese
- 25g (1/4 cup) grated Pecorino Romano cheese, or Provolone cheese
- 4 tbsp EVO oil
- 320g (11oz) Pasta, short Pasta or Spaghetti
- A bunch of basil
- salt, to taste
- Wash the fresh ripe tomatoes and cut them in half.
- Clean the garlic, deprive it of its soul. Warm 4 tbsp of EVO oil in a large frying pan, add garlic, let it brown lightly for a few minutes.
- Then remove the garlic and let sauté on medium heat for a few minutes, while mixing with a wooden spoon. Add salt, to taste.
- Lower the heat, cover with a lid and let cook for about 10 minutes ( add a bit of hot water if it’s drying). Add basil leaves.
- Cook the pasta in boiling salted water. Drain the pasta a few minutes before the right cooking time (check the cooking time on the package). Keep some cooking water aside.
- Pour the pasta into the tomato sauce and cook for a few minutes adding a little of cooking water.
- Switch off the heat and pour the cheeses a little at a time while mixing all together.
- Serve immediately.