Pasta alla scarpariello recipe from of 04-07-2017 [Updated on 04-07-2017]
There pasta with scarpariello it is a very old recipe. It was born in the Spanish Quarters of Naples but it didn't take long to spread throughout Campania, in fact in the beautiful Cilento it is one of the traditional dishes. For those unfamiliar with the Neapolitan dialect, "scarpariello" means "scarparo", or cobbler.
The bizarre name of this dish is linked to shoemakers for 2 reasons: 1) Being a quick dish to prepare, it was chosen to avoid taking time away from work.
Usually the shoemakers had a lot of cheese to consume since the payments at the time also took place with what the peasants could offer.
Pasta allo scarpariello was the right remedy to not take away time and to use cheese therefore, today it is considered a delicious dish. Simplicity on the table always wins!
Two precautions for the excellent result of the dish: use pasta if possible bronze drawn, absorbs the sauce better, and then choose ripe tomatoes: P
Well that's all, a kiss and good day to those who pass by: *
How to make pasta with scarpariello
Clean the tomatoes and cut them in half.
In a pan with the oil, fry the garlic.
Then add the tomatoes and salt and cook for about 10 minutes.
When cooked, add the chopped basil and mix.
Meanwhile, cook the pasta in plenty of boiling salted water and drain it al dente.
Transfer it to a pan with the julienne provolone and pecorino.
Your pasta allo scarpariello is ready to be brought to the table by adding fresh basil directly to the plates.