I Paccheri Glutiniente allo Scarpariello al profumo di Basilico
Scarpariello al profumo di Basilico (Basil-scented Scarpariello) is a delicious and easy-to-prepare traditional Neapolitan recipe that takes its name from the old shoemakers, “scarpari” in Neapolitan dialect; a simple dish that they prepared with what was left over from the Sunday tomato sauce and the cheese they received in exchange for the work they offered, we have taken this ancient flavor and revisited it with extra touch of flavor: basil pesto.
The result is truly delicious. In short, a recipe to prepare quickly with a truly amazing result for your dinner guests!
Scarpariello al profumo di Basilico (Basil-scented Scarpariello) can be paired with a number of different dies, but we propose it to you with Paccheri Glutiniente.
Paccheri Glutiniente allo Scarpariello al profumo di Basilico can be eaten in winter with peeled cherry tomatoes, and in summer with fresh ones; a quick and good sauce that can be prepared in the time it takes to cook the pasta.
Only four ingredients are needed to make this flavorful dish that everyone likes: Paccheri Glutiniente trafialati in oro, freshly made cherry tomato sauce with fresh or peeled cherry tomatoes and plenty of Parmigiano Reggiano and Pecorino Romano cheese, and basil pesto.
- Tempo di preparazione20 min
- Tempo di cottura16 min
- Tempo totale36 min
- Preparation Time15 min
- Cooking Time16 min
- Total 31 min
Ingredients
Per il condimento
- 500 g cherry tomatoes or a can of peeled cherry tomatoes
- 30 g of Parmesan cheese
- 20 g of Pecorino Romano cheese
- 1 tuft of basil
- qb pine nuts
- 1 clove of garlic
- Extra virgin olive oil
- q.b chili pepper
Per la pasta
- Paccheri Glutiniente
- water
- salt
Method
To prepare Paccheri Glutiniente allo Scarpariello al profumo di basilico, bring the water for the gluten-free pasta to a boil; in the meantime, proceed with the preparation of the basil, for which it only takes a few minutes. After washing and drying the basil leaves with a dishcloth, taking care not to break individual leaves, place them in the blender’s mug, adding the oil along with a pinch of salt, garlic and pine nuts. Blend intermittently for a few seconds so that the pesto does not heat up while preserving its bright green color, add the grated Parmesan cheese last and blend again, again intermittently, until the mixture is creamy.
Boil the Paccheri Glutiniente in salted water in and let it cook for 16 minutes, in the meantime take a large frying pan and sauté garlic in oil with chili pepper, add the cherry tomatoes cut in half or peeled ones, cook over high heat for about 10 minutes, removing the garlic and adjusting for salt. Drain the pasta a few minutes beforehand and finish cooking in the pan with its sauce. At this point, keeping the flame low, add the cheeses, taking care to cream everything well, if necessary adding, as much as necessary, some cooking water. Turn off the flame and serve. Finally embellish with all the flavor and fragrance of basil by creating, with the basil cream, small drops, a few leaves still whole and serve immediately.
