Sunday, May 19 2024

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.





  • 2+1/2 cups of cherry tomatoes
  • 12 oz of pasta (i use ziti)
  • 1/2 cup of Parmigiano Reggiano cheese (in pieces or grated)
  • 1/2 cup of Pecorino Romano cheese (in pieces of grated)
  • 1 clove of garlic
  • salt to taste
  • extra virgin olive oil to taste
  • fresh basil to taste



Step 1: Clean the cherry tomatoes: remove them from the stems and rinse them under fresh running water.

Step 2: Dry them with a clean cloth or paper towel, then cut them in half with a knife.

Step 3: Peel and brown the garlic with a drizzle of oil in a large pan.

Step 4: Add the cherry tomatoes and let them flavor over high heat.

Step 5: Adjust the salt and mix.

Step 6: Meanwhile, cook the pasta in boiling salted water, drain it, and add it to the pan.

Step 7: Mix, then remove from heat and add the grated cheese.

Step 8: Stir for a few seconds.

Step 9: Serve the paccheri allo scarpariello immediately, finishing with a drizzle of raw oil and fresh basil.

Storage: It is recommended to prepare and enjoy the pasta allo scarpariello while hot. If there are leftovers, you can store them in the refrigerator in a sealed container for a maximum of 1 day.


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