Pasta allo Scarpariello: History and Flavor of Campania
Pasta allo Scarpariello is an iconic dish of the Campania culinary tradition, particularly loved in Naples and the province of Caserta, especially in Aversa.
Key Ingredients
The secret to this dish lies in its simplicity and creaminess. The key ingredients include:
- Pasta: Traditionally spaghetti, but also penne, fusilli, or bucatini.
- Sauce: Tomato, garlic, oil, basil and a touch of chili pepper.
- Cheese: Grated Grana and Pecorino, which create a rich texture.
History and Origin of the Name
Pasta allo Scarpariello is thought to date back to the 19th century. The name, meaning "shoemaker's," has several theories:
- Shoemakers' Hypothesis: Invented by shoemakers' wives in the Spanish Quarters of Naples.
- "Scarpetta" hypothesis: Reference to the gesture of mopping up the sauce with bread.
Pasta allo Scarpariello: The Art of Stirring
This is my take on Pasta allo Scarpariello, where the creaminess and balance between sweetness and saltiness are maximized.
Ingredients (Serves 2)
- Dry pasta: 200g of spaghetti
- Cherry tomatoes: 400 g
- Extra Virgin Olive Oil: 40 g
- Garlic: 1 clove
- Fresh chili pepper: 1/2 unit
- Parmigiano Reggiano DOP: 2 tablespoons
- Pecorino Romano DOP: 2 tablespoons
- Fresh basil: 5-7 leaves
- Sea Salt: to taste
Preparation Method
Start with a fragrant sauté of extra virgin olive oil, garlic, and chili pepper. Add the cherry tomatoes and cook for 5-7 minutes. Cook the pasta in salted water and toss it in the sauce, adding the pasta cooking water for a creamy consistency. Once the pasta is cooked, turn off the heat and stir in the cheeses.
Recommended wine pairing
To enhance the flavor of Scarpariello, we recommend a red wine from Campania such as Piedirosso.