Pasta allo scarpariello
Italian cuisine › Neapolitan · Vincenzo's Plate · ♥ 2.7K likes · 86.9K views · 37 min video
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Ingredients
Method
Techniques
- 1 tbsp rock salt or sea salt
Put a generous tablespoon of rock or sea salt in boiling water and cook the paccheri 10 minutes to al dente.
Scarpariello: garlic, chili and cherry tomatoes
- paccheri
- 4–5 tbsp extra virgin olive oil
On medium heat put about four to five tablespoons of extra virgin olive oil in a pan.
- water
- garlic
- chili
Add a splash of water before the oil gets too hot, crush in the garlic cloves and stir gently, then add the chili and turn the flame down.
- fresh cherry tomatoes
Add the halved fresh cherry tomatoes; after a few minutes they soften, then squash them so the juice comes out.
- cherry tomatoes from the can
Add the canned Italian cherry tomatoes with their juice and squash them gently.
- salt
- pepper
- basil
Season with salt and be generous with pepper, add a basil leaf, turn to low and add the pasta with some pasta water.
- pasta water
- pecorino
- Parmigiano
Turn off the stove and add the pecorino, then a little splash of water, then the rest of the Parmigiano, until creamy.
Scarpariello: making it creamy with cheese
Plate and finish with basil broken by hand.