THE INCREDIBLE SCARPARIELLO PASTA: FROM NAPLES WITH LOVE

Pasta allo scarpariello is a first course typical of humble Campanian cuisine.

It consists of a sauce made with cherry tomatoes, enriched at the finishing stage by grated cheese, ready to accommodate one of the most beloved pasta shapes in the Neapolitan tradition: paccheri.

Tasty and easy to make, it is a perfect recipe for any family lunch or dinner.

It can be prepared in minutes and will be enjoyed by adults and children alike.

The origin of this dish seems to go back to the custom that shoemakers (the “scarpari,” hence “scarpariello”) had in the past.

For Monday lunch they would prepare a very humble pasta dish, using the leftover sauce from Sunday.

To this they would add a generous amount of cheese, offered by their customers (often peasants) who could not afford to pay in cash.

Pasta allo scarpariello is an excellent recycling recipe because you can use leftover cheese from the refrigerator, such as parmesan and pecorino.

Optionally, they can be substituted with cacioricotta, provolone del monaco or smoked scamorza.

The sauce can be prepared with canned cherry tomatoes, peeled tomatoes or fresh tomatoes such as cherry tomatoes or San Marzano tomatoes.

As for pasta, paccheri di Gragnano are usually used, but ziti, penne, spaghetti or bucatini allo scarpariello are also good choices.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes.
• Rich in Flavor: Combines the sweetness of cherry tomatoes with the savory depth of cheeses.
• Perfect for Families: Loved by both adults and children.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

• 2 ½ cups cherry tomatoes, halved
• 12 oz pasta (ziti, paccheri, or your favorite type)
• ½ cup Parmigiano Reggiano cheese, grated or in pieces
• ½ cup Pecorino Romano cheese, grated or in pieces
• 1 clove garlic, peeled
• Salt, to taste
• Extra virgin olive oil, to taste
• Fresh basil, to taste

Method

Step 1: Prepare the Tomatoes

• Rinse the cherry tomatoes under running water and pat them dry with a clean cloth.
• Cut the tomatoes in half.

Step 2: Make the Sauce

• Heat a generous drizzle of olive oil in a large pan over medium heat.
• Add the peeled garlic clove and sauté until golden. Remove the garlic.
• Add the cherry tomatoes to the pan and cook over high heat for 5–7 minutes, stirring occasionally.
• Season with salt to taste.

Step 3: Cook the Pasta

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions.
• Reserve a small cup of pasta cooking water before draining.

Step 4: Combine Pasta and Sauce

• Drain the pasta and add it directly to the pan with the tomato sauce.
• Toss the pasta over medium heat to coat it in the sauce.

Step 5: Add the Cheese

• Remove the pan from the heat.
• Sprinkle the grated Parmigiano Reggiano and Pecorino Romano cheeses over the pasta.
• Toss quickly, adding a splash of reserved pasta water if needed to create a creamy consistency.

Step 6: Garnish and Serve

• Serve immediately, finishing with a drizzle of raw olive oil and a few fresh basil leaves.

Tips for Success

• Use Fresh Ingredients: Fresh cherry tomatoes and high-quality cheeses are key for authentic flavor.
• Reserve Pasta Water: The starch in the water helps create a silky sauce.
• Cheese Variations: Experiment with other cheeses like cacioricotta or provolone for a twist.

Nutritional Facts (Per Serving)

A Taste of Tradition

Pasta allo Scarpariello is more than just a dish; it’s a celebration of Italian tradition and ingenuity.

With its simple preparation and rich flavors, it’s perfect for both busy weeknights and leisurely family meals.

Buon appetito!