Spaghetti allo Scarpariello | Neapolitan Classic with Cherry Tomatoes
(0)
20 min
Quick
Sezamo
O capodoperă napoletană rapidă și incredibil de gustoasă! Născute în Cartierul Spaniol din Napoli, aceste spaghete combină dulceața roșiilor cherry coapte și zemoase cu parfumul busuiocului proaspăt și o emulsie mătăsoasă de Parmigiano și Pecorino. O cină italiană autentică, gata în doar 20 de minute.
Ingredients
Preparation method
Bring a large pot of plenty of water to a boil. When the water comes to a rolling boil, add the sea salt (10 g sea salt) and cook the spaghetti (400 g spaghetti) until very al dente, about 2 minutes less than the package instructions. Reserve a cup of the pasta cooking water before draining.
In a large, deep frying pan, heat the extra virgin olive oil (60 ml extra virgin olive oil) over medium heat. Crush the cloves from the head of fresh garlic (1 pc fresh head of garlic) and add them to the pan along with the chili flakes (2 g chili flakes). Sauté the garlic for 1-2 minutes until lightly golden and fragrant.
Cut the cherry plum tomatoes (500 g cherry plum tomatoes) in halves and add them to the pan over the fragrant garlic. Cook over medium-high heat for 7-8 minutes, gently crushing a few of them with a wooden spatula to release their sweet juice. Tear half of the fresh basil leaves (1 pc fresh bunch of basil) directly into the sauce.
Chef's tip
Off-the-heat mantecatura: To achieve the iconic creamy sauce without heavy cream, always turn off the heat before adding the cheeses. The residual heat and hot pasta water are plenty to create a smooth emulsion.
Choosing the tomatoes: Use ripe, sweet cherry tomatoes. The more flavorful the tomatoes are, the more spectacular the Scarpariello sauce will be.
15 min
Under an hour
