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Spaghetti allo Scarpariello | Quick Neapolitan Pasta
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20 min
Quick
Knuspr-Küche
Spaghetti allo Scarpariello ist eine neapolitanische Legende: In nur 20 Minuten verbinden sich süße Kirschtomaten, Knoblauch, frisches Basilikum und die unschlagbare Käsekombination aus Parmesan und Pecorino zu einer samtigen, aromatischen Pastasauce.
Preparation method
Preparation & Pasta Water
Bring a large pot of plenty of water to a boil and salt generously. Wash the cherry tomatoes and cut them in half. Crush and peel the garlic. Slice the chili pepper lengthwise, deseed if desired, and finely chop. Pluck the basil leaves from the stems.
Cooking Sauce & Pasta
In a large, deep skillet, heat the olive oil over medium heat. Add the crushed garlic and chopped chili and sauté gently until the garlic is fragrant (do not let it brown).
Add the halved cherry tomatoes to the pan, season with a pinch of salt, and simmer over medium to high heat for about 8 to 10 minutes. Gently press the tomatoes with a cooking spoon so that the sweet juice releases and creates a velvety sauce.
Chef's tip
The key to an irresistibly creamy Scarpariello lies in the starch from the pasta water: toss the hot pan off the heat so that the cheese melts smoothly and does not clump.
Traditionally, a mix of sweet cherry or datterini tomatoes is used for Scarpariello. You can also add sun-ripened plum tomatoes.
Ingredients
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