Dish
Spaghetti alla puveriello
Poor man's spaghetti
Spaghetti alla puveriello is made with spaghetti, olive oil, garlic, red pepper flakes, and Parmesan cheese. The dish is cooked by boiling the spaghetti until it is al dente, then tossing it with the olive oil, garlic, and red pepper flakes. The Parmesan cheese is then added to the dish and mixed in. The result is a flavorful and satisfying pasta dish that is perfect for any occasion.
Origins and history
The dish originated in the southern region of Italy and is a popular dish in Naples. It is named after the puveriello, which is a type of street urchin that used to roam the streets of Naples. The dish was created as a way to feed the puveriello with a simple and inexpensive meal.
Dietary considerations
This dish is vegetarian and can be made vegan by omitting the Parmesan cheese.
Variations
Variations of this dish can include adding anchovies or capers to the sauce for a more complex flavor.
Presentation and garnishing
This dish can be garnished with fresh parsley or basil.
Tips & Tricks
To add more flavor to the dish, try using a high-quality olive oil and freshly grated Parmesan cheese.
Side-dishes
This dish can be served with a side salad or garlic bread.
Drink pairings
This dish pairs well with a light red wine such as Chianti or Pinot Noir.
Delicious Spaghetti alla puveriello recipes
More dishes from this category... Browse all »
Agnolotti
Italian cuisine
Agnolotti del plin
Italian cuisine
Ají de fideos
Peruvian cuisine
Amatriciana
Italian cuisine
American Chop Suey
American cuisine
Anellini alla pecorara
Italian cuisine
Anolini in brodo
Italian cuisine
Baasto iyo suugo
Somali cuisine
More cuisines from this region... Browse all »
Abruzzese and Molisan cuisine
Savory, Earthy, Rustic, Hearty
Apulian cuisine
Fresh, Savory, Rustic, Simple
Arbëreshë cuisine
Savory, Tangy, Herbaceous, Spicy
Basilicatan (Lucanian) cuisine
Savory, Earthy, Rustic, Hearty
Ligurian cuisine
Light, Delicate, Herbaceous, Salty
Lombard cuisine
Rich, Savory, Meaty, Cheesy
Neapolitan cuisine
Bold, Savory, Spicy, Tangy, Fresh
Roman cuisine
Fresh, Light, Herbaceous, Tangy, Savory