In the Neapolitan dialect, this is a sciuè sciuè pasta - simple and delightful, which we think are the mark of Italian cuisine more widely. Part of the Neapolitan tradition, the recipe of the Scarpariello originated decades ago in the alleys of the Quartieri Spagnoli in Naples. It was the era of scarpari, or old shoemakers, paid for their craftsmanship with what people had in the pantry.
And so, with the available pieces of cheese, tomato sauce from the day before (Neapolitan sauce) and aromatic basil leaves, scarpari gave life to a tasty and genuine dish, the way only Italians can do. We prepare our sauce by gently, slowly cooking the datterini tomatoes, and by seasoning the pasta with Pecorino and Parmigiano that wrap the spaghetti in a creamy dressing. Bucatini allo Scarpariello is a much-loved dish in Napoli, mainly thanks to the exceptional quality of the ingredients used. And although the sun of Naples continues to elude the British Isles, we hope this dish will bring spring cheer to your kitchen.
INGREDIENTS (allergens in bold): datterini tomatoes, Fresh bucatini (Wheat flour, Egg, Durum Wheat flour, Salt), Shallot, Extra virgin olive oil, Basil, Chilli pepper, Salt, pecorino
GARNISH INGREDIENTS: parmesan
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