Spaghetti Scammariati by Edoardo De Filippo, the ancient Lenten recipe from 1837 with the best meatless sauce there is – Gordon Ramsay’s version




Spaghetti with scammaro they are a typical dish of Campania that dates back to 1837. During Lent, the monks were required to observe a diet of thin. However, some of them, for health reasons, were allowed to consume richer foods, but they had to do so in private, in their cells, away from the eyes of the other monks. The term “cammarare” has become synonymous with consuming protein foods of animal origin in the room, while “scam” has become the opposite, that is, eating lean foods. All you have to do is try them.

Spaghetti with scammaro


  • spaghetti 400 g
  • garlic 1 clove
  • raisins 1 tbsp
  • capers
  • extra virgin olive oil
  • bread crumbs
  • parsley
  • salt
  • pepper
  • salted anchovies 2
  • black olives 100 g


The first thing to do to prepare spaghetti with scammaro is to wash the anchovies carefully, removing the bones and cutting them into small pieces. Subsequently, lightly desalt the capers and pound them slightly. Place the raisins in a bowl with warm water to soften them. Pitted the olives and cut them into small pieces. While the pasta is cooking in lightly salted water, take a large pan and fry the crushed garlic in extra virgin olive oil. Add the anchovies and let them melt helping yourself with a ladle.

Add the capers, olives, raisins drained and squeezed well, a handful of pine nuts and season the whole. Before draining the pasta, take a ladle of cooking water and add it to the sauce to make it creamier. Drain the spaghetti when they are still very al dente and transfer them to the pan with the sauce, mixing well to make them flavorful. Add plenty of chopped parsley and another spoonful of breadcrumbs, then cook for a few more minutes, mixing everything together. Your spaghetti with scammaro they are ready. Enjoy your meal.

Read also: Spaghetti with Cannavacciuolo seafood, creamy and enveloping with the chef’s secret: “I don’t cook cherry tomatoes in oil”





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