An economic first to prepare in a few minutes? Here is the recipe for paccheri allo scarpariello!
New appointment with the culinary column in which we want to present the typical recipe of paccheri alla scarpariello.
In ancient times the “scarparo” or “scarpariello” was the one who used to work for the retouching of footwear. The shoemaker still exists as a profession, but has become an uncommon practice, even with the advance of consumerism. The dish that we present reminds us how much the humble origins of our land and the recycling recipes can be imaginative and tasty today again.
This recycling recipe sees paccheri meet a sweet tooth cheese mix, including provolone, and some good tomato sauce made at the time, all scented with so much basil.
Ingredients
- 500 gr pasta Paccheri type
- 300 ml peeled tomatoes
- 5 6-basil leaves
- 20 ml extra virgin olive oil
- 50 gr Grated Parmesan
- 50 gr Pecorino romano
- a clove of garlic
- 100 gr Provolone del monaco
- coarse salt to taste (for pasta water)
Prepare the dressing
In a very large pan place the oil and garlic to heat and, just very hot, dip the tomatoes in a pan. Meanwhile, after boiling the water for the pasta, first add the salt and then lower the paccheri, cooking them for the minutes indicated on the package. Cook the sauce until it shrinks a little and season with salt at the end, seasoning everything with a lot basil breaking the leaves with your hands.
Season the pasta
After draining the pasta from the cooking water, you will have to sauté it directly in the sauce, eliminating the garlic. Adding the pecorino cheese and grated parmesan to the preparation first and then the Provolone del Monaco passed to the grater in big size. As soon as everything is mixed and the cheeses are well dissolved in the sauce, the paccheri alla scarpariello will be ready to be tasted.
