Spaghetti allo Scarpariello | Neapolitan Tomato Pasta
(0)
20 min
Quick
Kifli Kukták
Klasszikus nápolyi serpenyős tészta édes, zamatos koktélparadicsommal, illatos bazsalikommal és a parmezán valamint pecorino sajtokból álló krémes mártással. 20 perc alatt az asztalon!
Ingredients
Preparation method
Preparation
Wash the cherry tomatoes and cut them in half. Peel the garlic cloves and cut them into thin slices. Finely grate the Parmesan and Pecorino cheese and mix them together in a small bowl.
Bring a generous amount of water to a boil in a large pot for the pasta, and season with salt once boiling.
Making the sauce and cooking the pasta
Heat the extra virgin olive oil in a deep, large skillet over medium heat. Add the sliced garlic and a pinch of chili flakes or chopped chili pepper to taste. Sauté gently for 1 minute, being careful not to burn the garlic.
Chef's tip
The soul of Scarpariello is the 'mantecatura': the grated cheeses must be added to the pasta off the heat and worked together with the hot cooking water, ensuring the cheese doesn't clump and forms a perfectly creamy sauce.
The 50/50 combination of Pecorino and Parmesan gives this Southern Italian recipe its authentic, pleasantly sharp, salty, and umami-rich character.
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