Pasta allo scarpariello

Pasta allo scarpariello is a Campanian dish full of flavor, where the simplicity of the ingredients joins the Neapolitan tradition. Here is the recipe:

Ingredients

• 320 g of pasta (preferably spaghetti or linguine)
• 500 g of cherry tomatoes, ripe and sweet
• 2 cloves of garlic
• 1 chili pepper (optional)
• 100 g of grated Pecorino Romano cheese
• Fresh basil to taste
• Extra virgin olive oil to taste
• Salt to taste

Preparation

1. Wash the cherry tomatoes and cut them in half.
2. In a large pan, heat a drizzle of extra virgin olive oil and add the peeled garlic cloves (and chili pepper if you wish). Let the garlic turn golden brown without burning it.
3. Add the cherry tomatoes and cook over medium-low heat until they are slightly wilted, creating a sauce.
4. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente.
5. Drain the pasta and transfer it to the pan with the tomato sauce. Stir well to flavor the pasta with the sauce.
6. Remove the garlic cloves and add plenty of grated Pecorino Romano cheese and hand-torn fresh basil.
7. Cream the pasta over high heat for a moment, allowing the cheese to melt and create a tasty cream that will wrap the pasta.
8. Plate and, if you wish, add a little more pecorino and fresh basil on top of the pasta.

Curiosity

The term scarpariello refers to the profession of a shoemaker, or cobbler. It is said that this dish was very popular among these craftsmen because it was simple and quick to prepare, as well as economical, allowing them to return to work without wasting too much time. The Pecorino Romano cheese adds a savory note and binds the sauce, enriching the dish with an irresistible creaminess.