How to Make Pasta allo Scarpariello with Cherry Tomatoes | Naples Authentic Recipe
When people ask for authentic pasta recipes from Naples, this one definitely tops my list of must-tries, especially since I learnt it when traveling there myself. Pasta allo Scarpariello is a unique and flavourful dish with a fascinating rich history involving old shoemakers. With a perfect blend of cherry tomatoes, basil, pecorino, and parmigiano, you can make this pasta in less than 10 minutes and for less than $10.
My friend Virginia from the food vlog “La Gustosa Idea” introduced me to this delightful dish which was invented by old shoemakers, or “scarpari,” in Naples. When customers couldn’t pay for shoe repairs, they would often pay with ingredients like cherry tomatoes, pasta, garlic, and chili. The shoemakers then created this dish using whatever pieces of cheese they had, along with the cherry tomatoes and some basil leaves!
Now, the pasta shape we use for this dish is not very common, but it’s perfect for holding onto the sauce and tomatoes. You won’t need cream for this dish—the combination of pecorino and parmigiano creates a rich sauce, full of texture.
Although canned cherry tomatoes aren’t part of the original recipe, I like to add them for extra sweetness, juice, and flavour. Furthermore, by quickly sautéing them, you can create a sauce that tastes like it’s been simmering for hours.
Now, follow my simple recipe—you won’t believe how easy and delicious it is.
Watch How to Make PASTA allo SCARPARIELLO with Cherry Tomatoes | Naples Authentic Recipe
You will be surprised by how saucy this pasta is!
Vincenzo’s Tips
Spice It Up—or Not!
If you’re not a spice lover, feel free to skip the chili. Some like it hot, but if you prefer a milder taste, leaving out the chili won’t take away from the deliciousness of this dish.
Garlic Your Way
Love garlic? Add as much as you like! Not so much? Just a little will do. Garlic adds a wonderful depth of flavour to Pasta allo Scarpariello, so feel free to adjust the amount to suit your taste buds.
No juice, no party!
Gently crush the cherry tomatoes to release more juice and enhance the flavor of your sauce. This little trick helps to create a rich and tangy sauce that clings to every bite of pasta.
Go Easy on the Salt
Be cautious with the salt since the pecorino will add plenty of saltiness. Taste as you go and be generous with your pepper to bring out the robust and earthy flavours.
No Strings Attached
Turn off the stove before adding the cheese to prevent it from becoming stringy. This allows the cheese to melt smoothly into the sauce, creating a lusciously creamy texture.
How to Serve Pasta allo Scarpariello
This dish is best eaten immediately. First, serve a generous portion of Pasta allo Scarpariello on a plate and top it with the sauce. Then, tear some fresh basil by hand and sprinkle it over the top to add a touch of freshness and irresistible aroma. Finally, sit back and enjoy your delicious creation!
Pasta allo Scarpariello with Cherry Tomatoes
Print Recipe
Equipment
- Large-sized pot
- wooden spoon
- Large-sized pan
- Mug
- Garlic presser (optional)
- knife
- Chopping-board
- Tomato crusher (optional)
- Colander/Sieve
Ingredients
- 300g /10.5oz Mezzi Paccheri
- 1 small can Italian cherry tomatoes
- 300g /10.5oz fresh cherry tomatoes, halved
- 3 Tbsp pecorino cheese, grated
- 3 Tbsp Parmigiano Reggiano, grated
- 1 Tbsp chili, chopped
- 2 garlic cloves
- A fresh bunch of basil
- Salt and pepper
- Extra virgin olive oil, Evoo
Instructions
- Fill a large pot with water and bring it to boil. Add 1 tablespoon of rock salt and allow it to dissolve.
- Add the Mezzi Paccheri pasta, which should takes about 10 minutes to cook (follow the time noted on your pasta packet). Give the pasta a quick stir to prevent sticking.
- Heat a large pan over medium heat and add 6 tablespoons of EVOO.
- Before the oil gets too hot, add a splash of water and the crushed garlic, then give it a stir.
- Add the chopped chili and continue stirring for 30 seconds, then reduce the heat and add the halved cherry tomatoes.
- Press down on the cherry tomatoes using a tomato crusher or the back of your wooden spoon.
- Once the juice releases, increase the heat to medium-high and add the canned cherry tomatoes. Press them down and mix well.
- Season with salt and pepper to taste, then tear half of the basil leaves by hand and add them in. Save the other half for later.
- Lower the heat and stir frequently.
- Once the pasta is almost ready, scoop up a mug full of pasta water and set it aside.
- Taste the pasta to check if it is al dente (to your liking), if so, strain the pasta and add it to the sauce, stirring to combine.
- -To thicken the sauce and create a more moist texture, add some of the reserved pasta water and toss.
- Turn off the heat then add the grated pecorino and Parmigiano. Continue to toss the pasta until the cheese is well incorporated and serve right away.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
Can’t get enough of those sweet cherry tomatoes? Here are 2 delicious recipes to try:
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