A secret treasure of Neapolitan cuisine in under 30 minutes!
If you’re craving a dish that’s effortless, affordable, and absolutely mouthwatering, say hello to Scarpariello Pasta – one of Naples’ best-kept culinary secrets! 🍝💛
This iconic pasta was born in the heart of Naples, traditionally made by shoemakers (scarpari) who needed a quick, comforting meal during long workdays.
With juicy cherry tomatoes, fresh basil, a touch of garlic, and a luxurious blend of Parmigiano Reggiano and Pecorino cheeses, this recipe proves that the simplest ingredients create the most unforgettable flavors.
Perfect for busy weeknights, cozy dinners, or anytime you want a taste of Nonna’s kitchen in under 30 minutes.
And if you love a little heat, add chili flakes for a spicy kick! 🔥
One bite and you’ll understand why Scarpariello Pasta is such a beloved classic—fresh, vibrant, creamy, and incredibly satisfying.
Ready to cook like a true Italian? Let’s get started! 🇮🇹✨
❤️ Why Nonna Loves This Recipe
“Scarpariello Pasta is one of those simple, peasant dishes that reminds me of home. With just a few fresh ingredients, you create a sauce bursting with flavor.
It’s quick, inexpensive, and perfect for any day of the week. Plus, it’s a wonderful way to use up sweet cherry tomatoes from the garden!” 🌿🍅
DOWNLOAD PDF WITH RECIPE OF SCARPARIELLO PASTA HERE:
⏱️ Cooking Times & Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Difficulty: Very Easy
Servings: 4 people
🌿 Ingredients
13.5 oz pasta (about 4 cups, any short or long pasta)
2 cups cherry tomatoes, chopped
10 fresh basil leaves, chopped
2 tbsp grated Parmigiano Reggiano
2 tbsp grated Pecorino Romano
1 garlic clove, halved
3 tbsp extra virgin olive oil
Salt, to taste
Red chili flakes, optional (to taste)
📝 Step-by-Step Instructions
1. Prepare the Tomatoes
Wash and chop the cherry tomatoes, removing excess juices if needed.
2. Start the Sauce
In a large skillet, heat olive oil over medium heat.
Add the halved garlic clove and sauté for 1–2 minutes until fragrant.
3. Cook the Tomatoes
Add chopped tomatoes and cook for 5–10 minutes, stirring often.
Gently crush them with a spoon to release their juices.
4. Season and Add Basil
Add salt to taste and stir in chopped basil.
If you enjoy spice, sprinkle in chili flakes. 🔥
5. Cook the Pasta
Boil pasta in salted water until al dente.
Reserve ½ cup pasta water, then drain.
6. Toss Everything Together
Add pasta directly into the skillet with the tomatoes.
Mix well over low heat.
7. Make It Creamy
Add Parmigiano Reggiano and Pecorino.
Pour in a splash of reserved pasta water (start with 2 tbsp) and toss until silky and creamy.
8. Serve Hot
Serve immediately with extra cheese and basil on top. 🍝✨
🔄 Variations & Nonna’s Tips
Skip chili flakes if you prefer a mild sauce
Use only Parmigiano Reggiano or only Pecorino if needed
Garlic can be omitted for a sweeter tomato flavor
Best enjoyed fresh, but leftovers keep 2 days in the fridge
🍽️ Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Carbohydrates | 60 g |
| Protein | 14 g |
| Fat | 16 g |
| Saturated Fat | 4 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 350 mg |
❓ FAQ – Scarpariello Pasta
What does “Scarpariello” mean?
It comes from the Italian word scarparo (shoemaker). This dish was historically made by Neapolitan shoemakers as a quick, affordable meal.
Can I use canned tomatoes instead of cherry tomatoes?
Cherry tomatoes are traditional, but in winter you can substitute with high-quality canned cherry or San Marzano tomatoes.
Why do I need pasta water?
Pasta water helps create the creamy sauce by emulsifying the olive oil, tomato juices, and cheese.
Can I make Scarpariello Pasta spicy?
Yes! Add chili flakes to taste for a fiery Neapolitan kick 🔥
What’s the best pasta shape for this recipe?
Spaghetti, linguine, or short pasta like rigatoni all work beautifully.
PASTA ALLO SCARPARIELLO
Notes
Ingredients:
- 13.5 oz (about 4 cups) pasta
- 2 cups cherry tomatoes, chopped
- 10 fresh basil leaves, chopped
- 2 tbsp grated Parmesan cheese
- 2 tbsp grated Pecorino cheese
- 1 clove garlic, halved
- 3 tbsp extra virgin olive oil
- Salt, to taste
- Red chili flakes, optional (to taste)
📝 Preparation:
- Prepare the tomatoes:
Wash and chop the cherry tomatoes, removing the excess juices. - Make the sauce:
In a large skillet, heat the olive oil over medium heat. Add the halved garlic clove and sauté for a couple of minutes until fragrant. - Cook the tomatoes:
Add the chopped cherry tomatoes to the skillet and cook for 5-10 minutes, stirring often and gently crushing them to release their juices. - Season:
Add salt to taste and stir in the chopped basil leaves. If you love a little heat, sprinkle in some red chili flakes. - Cook the pasta:
Boil the pasta in salted water until al dente. Reserve about 1/2 cup of the pasta water. Drain the pasta and add it directly to the skillet with the tomatoes. - Finish the dish:
Add the Parmesan and Pecorino cheeses. Pour in a bit of the reserved pasta water (start with 2 tablespoons) and toss the pasta until creamy and well combined. Add more pasta water as needed to create a silky sauce. - Serve hot with extra cheese if you like.
No Comments