Naples, Maccheroni and shoemaker
Among the classic Italian dishes, “Maccheroni allo Scarpariello” stands out. Originating from the Campania region of Italy, it serves as a true testament to the simple yet exquisite nature of Italian cuisine.
The origins of this dish can be traced back to Naples, where “Scarpariello” translates to “shoemaker” in the Neapolitan language. It’s fascinating to note that this isn’t the first time we’ve encountered a recipe linked to a profession in our traditional recipe research. Similar to the Sicilian “Carrettiera,” it seems that people have sought to celebrate practical and useful humble jobs by pairing them with enticing recipes.
And this recipe is truly exceptional.
As always, tradition tells us that local shoemakers would prepare this pasta dish using readily available ingredients. The result was a satisfying and flavorful meal that provided them with the sustenance they needed for their demanding work.
Ingredients for 4/5 person: For this recipe, you’ll need:
- 14 oz (400g) maccheroni pasta (or penne)
- 2 cups cherry tomatoes, halved or Tomato Passata 500g
- 4-5 cloves of garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh basil leaves, torn
- 1/4 cup grated Pecorino Romano or Parmigiano cheese (more sharp or more gentle, personally we use half and half)
- Salt, to taste
Instructions:
- The Pasta: Start by bringing a large pot of water to a boil. Add the maccheroni pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
- Sauté the Garlic and Red Pepper Flakes: when Italian say soffritto, this is what they have in mind: In a large skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and red pepper flakes. Sauté for about a minute until the garlic becomes fragrant and just begins to turn golden.
- Add the Tomatoes: Add the halved tomatoes to the skillet. Allow them to cook for about 5-7 minutes, until they start to soften and release their juices. Use a wooden spoon to gently crush some of the tomatoes, creating a rustic sauce. If you are using Passata cook it until it bubble and reduce it a little bit.
- Combine Pasta and Sauce: Toss in the cooked maccheroni pasta into the skillet with the tomato mixture. Stir well to coat the pasta with the flavorful sauce. If the mixture seems too dry, add a splash of the reserved pasta cooking water to achieve the desired consistency.
- Finish with Fresh Basil and Cheese: Remove the skillet from heat. Sprinkle torn basil leaves over the pasta and give it a gentle toss adding cheese at the same time.
- Serve and Enjoy: Transfer the Maccheroni allo Scarpariello to serving plates. Garnish with additional basil leaves and a drizzle of extra virgin olive oil if desired and some more cheese. Serve hot and savor the rich flavors and delightful textures of this traditional Italian dish.
Maccheroni allo Scarpariello is a beautiful representation of how Italian cuisine can transform simple ingredients into a stunningly delicious dish. Its history and rustic charm make it a beloved favorite among pasta enthusiasts.