
Spaghetti with prawns and sea asparagus
first courses from Italy - Campania
Scarpariello
Scarpariello
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Typical first plate beneventano realized with scialatielli
The traditional recipe of scarpariello provides a precise dough: scialatielli, preferably homemade. So let's start with getting us this paste and put to boil water:
Wash and slice the fresh tomatoes
In a pan, fry the garlic in a round of olive oil and add the tomatoes, pouring some boiling water from time to time so as not to dry too much sauce
When the sauce is ready, cook the pasta al dente putting aside a little 'cooking water
Once drained, mix the pasta with tomato sauce and stir the whole with the Parmesan cheese and a bit 'of cooking water to make up to form a sort of creamy sauce
Serve with a fragrant basil leaf
Enjoy your meal!