Spaghetti del saponaro is a typical Neapolitan recipe often associated with the name of the great Eduardo De Filippo, similar to spaghetti with clams.
Before describing the dish, I think it’s appropriate to explain who the “saponaro” is, especially for those who are not Neapolitan. The “saponaro” was widespread in Naples and its province until the 1980s (I can only vaguely remember). In practice, the “saponari” were peddlers who went door-to-door giving away soap (hence the name) in exchange for old items that people wanted to get rid of, which they then resold elsewhere.
Ingredients:
- 320g (11.3 oz) spaghetti
- 1 clove of garlic
- 200g (7 oz) olives (Gaeta olives)
- 80g (2.8 oz) salted capers
- Pecorino cheese (grated), to taste
- Breadcrumbs, to taste
- Extra virgin olive oil, to taste
- Salt, to taste
How to prepare Spaghetti del Saponaro:
- Spaghetti del saponaro is very easy to prepare and relatively quick if you cook it twice.
- While the water for the pasta is boiling, heat some oil in a pan and fry a clove of garlic. Add the pitted black olives and the rinsed capers, cook for a few minutes, then remove the garlic. Cook the spaghetti al dente, then drain, making sure to reserve some of the cooking water.
- Add the spaghetti to the pan and cook together with the sauce for a minute, adding the breadcrumbs and stirring constantly.
- If the spaghetti becomes too dry, add a splash of the reserved pasta cooking water. If the pan used is not oven-safe, transfer the spaghetti to a bowl (or baking tray) and sprinkle the surface with a bit more breadcrumbs and grated Pecorino cheese. Finally, drizzle the surface with a little oil and bake in a preheated oven at 180°C (350°F) for 15 minutes, until the surface is golden brown.
Enjoy your meal!
