Scarpariello pasta is a recipe that belongs to those traditional Neapolitan dishes which, together with richer and more elaborate preparations, make Italian cuisine one of the most loved in the world. Spaghetti scarpariello (i.e. the shoemaker) is a recipe that was originally born as a dish to reuse leftovers: formerly they were in fact prepared with the sauce left over from the day before, which could be tomato sauce but also the classic Neapolitan ragù, which was enriched with cheese, a food that was never lacking in the poorest families.
Today we can prepare scarpariello pasta using the excellent fresh tomato (cherry tomatoes or San Marzano) and basil: the result is a fragrant and tasty dish, with a creamy and decidedly inviting sauce. Scarpariello pasta is also a quick recipe: in fact, you can prepare the sauce in the time it takes for the pasta to cook; just remember to drain spaghetti about 2 minutes before they are cooked, as they will have to finish cooking in the pan with the sauce and a little of their cooking water. Scarpariello spaghetti is prepared in a few minutes and always conquers everyone: if you prefer short pasta, you can follow the same recipe to dress penne, paccheri or rigatoni.
You may also like:
Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time5 Minutes
- Cooking time10 Minutes
- Serving4 servings
- Cooking methodStove
- CuisineItalian regional
- SeasonalitySpring, Summer and Autumn
Ingredients for spaghetti scarpariello
How to prepare spaghetti scarpariello
Qui puoi leggere la ricetta in italiano!
To prepare scarpariello pasta, start with the tomatoes: if you use the datterini or pachino tomatoes, wash them and simply cut them in half. If you use larger tomatoes, such as San Marzano, it is better to peel them and then cut them into pieces.
Bring a large, tall pot full of water to the boil, add a scant tablespoon of coarse salt and, as soon as it starts boiling again, dip the spaghetti in it (do not break it!). Cook the pasta for 2 minutes less than the time indicated on the package, and, before draining it, take a little of its cooking water with a saucepan. Drain the spaghetti and transfer them to the pan with the sauce.