The soapmaker’s spaghetti is a typical recipe of Neapolitan cuisine often associated with the great Eduardo De Filippo, much like the Spaghetti alle vongole “fujute”.
Before describing the dish, it seems necessary to explain, especially for those who are not Neapolitan, who the “soapmaker” is. The soapmaker was a common trade in Naples and the province until the 1980s more or less (I have a vague memory of it). In practice, the soapmakers were peddlers who went from house to house giving away soap (hence the name) in exchange for old items people wanted to get rid of, which they then sold elsewhere.
But back to the recipe! The soapmaker’s spaghetti was the dish prepared in the back of his antique shop by Don Salvatore Navarra (nicknamed “the soapmaker”) when his friend Eduardo De Filippo came to visit him.
A very simple first course to prepare with very few ingredients that can give great flavor to the entire preparation: garlic, oil, olives, capers, breadcrumbs and a handful of grated pecorino.
The peculiarity of this dish is that after cooking in the pot, and once seasoned, the spaghetti is baked in the oven to form a light golden crust, almost reminiscent of the Frittata di scammaro.
Now take a minute to read the recipe and then… we cook and eat!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11.3 oz spaghetti
- 1 clove garlic
- 7 Gaeta olives
- 2.8 oz salted capers
- to taste pecorino
- to taste breadcrumbs
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Pot
- 1 Colander
- 1 Pan
- 1 Bowl terracotta
- 1 Pitter
- 1 Wooden spoon
Steps
Soapmaker’s spaghetti is very easy to prepare and relatively quick, considering the double cooking.
While the water for the pasta boils, in a pan, heat some oil and sauté a clove of garlic, then add the pitted black olives and the desalted capers.
Sauté everything for a few minutes, then remove the garlic.
Cook the spaghetti very al dente then drain it, keeping a little cooking water aside.
Transfer the spaghetti to the pan and let it cook for a minute with the seasoning, also adding the breadcrumbs and stirring continuously.
If the spaghetti becomes too dry, add a little of the pasta cooking water.
If the pan you used is not suitable for oven cooking, transfer the soapmaker’s spaghetti to a baking dish (or an ovenproof dish) and sprinkle the surface with a little more breadcrumbs and grated pecorino.
Finish with a drizzle of oil on the surface and bake in a preheated static oven at 356°F for 15 minutes, or until the surface is golden.
Serve the soapmaker’s spaghetti still hot 😉
