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Pachino tomatoes

250 oz

Grated Parmesan cheese

150 oz


1 wedge

Extra virgin olive oil

to taste

Scialatielli pasta

500 oz

first courses from Italy - Campania



vegetarian with gluten with lactose high in calcium high in potassium high in phosphorus

ready in

45 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate


Typical first plate beneventano realized with scialatielli

Scarpariello step 1

step 1

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:

Scarpariello step 2

step 2

Wash and slice the fresh tomatoes

Scarpariello step 3

step 3

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

Scarpariello step 4

step 4

When the sauce is ready, cook the pasta al dente putting aside a little 'cooking water

Scarpariello step 5

step 5

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

Scarpariello step 6

step 6

Serve with a fragrant basil leaf

Scarpariello step 7

step 7

Enjoy your meal!

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