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Spaghetti allo Scammaro | Easy, Scrumptious Italian Pasta Recipe

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This straightforward pasta dish from Naples was created as a solution to eat when meat and different costly components weren’t accessible. Regardless of being a “poor” dish, it has an extremely wealthy taste! The mixture of raisins with olives and capers give it a beautiful distinction between candy and bitter.

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Spaghetti allo Scammaro | Neapolitan Pasta Recipe

Watch the Pasta Grammar video the place we make this recipe right here:

Serves 2.

For this recipe, you will have:

  • 1/4 cup (40g) raisins

  • 5 tbsp. further virgin olive oil (plus further for drizzling as a topping)

  • Bread crumbs (you need to use as a lot as you want, about 1/2 a cup will do however be at liberty to make use of extra!)

  • 1/4 cup (30g) pine nuts

  • 1 garlic clove, peeled and cored

  • 2 heaping tbsp. capers

  • ~10 Kalamata olives, halved

  • 5.5 oz. (160g) spaghetti

  • Salt

  • Recent parsley, chopped

Place the raisins in a small cup and fill with water to allow them to soak. In the meantime, put a big pot of water on to boil.

In a small skillet, add 2 tbsp. olive oil and the breadcrumbs over medium warmth. Toast them, stirring ceaselessly, till they start to show golden. Put aside for later. In a naked skillet, add the pine nuts and toast them over medium warmth for 1-2 minutes. Set them apart (you may pour them into one other dish to reuse the pan).

When the pasta water involves a boil, salt it generously and add the spaghetti. Prepare dinner as directed, however for 3 minutes lower than the beneficial “al dente” prepare dinner time.

Put 3 tbsp. of olive oil and the garlic clove into the pan and convey as much as medium warmth. Drain the raisins and squeeze them dry earlier than including them into the pan, together with the capers, olives, and pine nuts. Sauté the components for 1-2 minutes, then take away the garlic and add a ladle of pasta water. Let the sauce simmer whereas the pasta cooks.

When the pasta is prepared, use tongs to switch it into the sauce. Stir all collectively over medium/excessive warmth till the pasta is al dente to your style. Proceed so as to add slightly pasta water as wanted to keep up moisture within the pan.

When the pasta is cooked to your liking, flip up the warmth to let the sauce thicken. Bear in mind that the breadcrumbs will take in liquid, so we suggest leaving the sauce slightly extra watery than you would possibly in any other case. Flip off the warmth and generously sprinkle the pasta with breadcrumbs and some pinches of chopped parsley. Stir all collectively.

Serve instantly, topped with further breadcrumbs, parsley and a drizzle of olive oil.

Buon appetito!

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