Neapolitan Lardiata Pasta is a typical recipe from Naples, a simple and fairly quick dish to prepare with no expectations other than serving a first course rich in flavor with few simple but quality ingredients.
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Called Allardiata, it’s made with Lardo di Colonnata and Piennolo tomatoes, and that’s it.
The secret of this dish lies in properly flavoring the tomatoes with the knife-chopped lard, and voilà.
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Below, I leave you other Neapolitan recipes, and then right after the photo, we’ll discover how to prepare Neapolitan allardiata
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Neapolitan Lardiata Pasta
- 14 oz rigatoni
- 1 1/3 lbs San Marzano tomatoes (fresh)
- 4.6 oz Lardo di Colonnata
- 1 clove garlic
- to taste salt
- to taste extra virgin olive oil
- 1 onion (small)
- to taste basil
- 1.8 oz pecorino romano (aged, grated)
Preparation of Neapolitan Lardiata Pasta
1- To prepare Neapolitan Lardiata Pasta, start by boiling plenty of salted water to cook the rigatoni.
2- Meanwhile, prepare the Neapolitan Lardiata Pasta by finely chopping, or rather, knife-chopping the previously diced lard.
Chop the onion finely.
3- In a pan with a drizzle of extra virgin olive oil, melt the lard along with the garlic clove, then add the onion.
In the meantime, boil the pasta according to the cooking time on the package.4- At this point, you will have already washed and chopped the Piennolo tomatoes, add them to the lard mix in the pan (if you like, you can now add 1 chopped fresh chili pepper).
Let the sauce go for 10/12 minutes, adding 1 ladle of pasta cooking water.
5- At this point, drain the pasta al dente, add it to the pan, and toss to flavor, taste for salt and adjust if necessary.
6- Serve the Neapolitan allardiata in individual plates with some torn basil leaves and a generous sprinkle of grated pecorino romano.
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