Delicious And Quick Scarpariello Pasta Recipe from Naples
This pasta alla scarpariello recipe was first published on the 5th June 2023.
Pasta is a lifestyle in Italy, and I am sure that has been abundantly clear from day one around here too. This quick Scarpariello pasta is such a delicious recipe you have to add it to the list of recipes to keep for the day when there is no time for anything fancy, or for the day when nothing but pasta will make everything go better.
A bit like we did with the pasta alla cenere from a couple of weeks ago, or even the pesto alla Siciliana which is so good to have on hand. We also have Ciriole, which is a pretty delicious dish as well, but how can I not propose a dessert like this Tiramisu and a drink like this pistachio liqueur? Imagine sipping that as you’re reading all about the Italian squares you need to check out and you’re right there. But let’s get back to the scarpariello pasta.
This scarpariello pasta, or even pasta allo scarpariello, is the perfect summer pasta dish made using fresh tomato sauce, fresh basil leaves and lots of cheese. And if this is not enough, you will also be getting a kick of spicy with the fresh chilli. I mean, of course, here the quality of the ingredients is what will make or break it when it comes to this dish, and the full recipe below will explain why so. I feel like we need to chat a little about the history and location of where this pasta is from, the beautiful city of Naples. A simple recipe which also happens to be a traditional recipe.
Neapolitan Scarpariello Pasta Recipe
This traditional recipe is one of those you wouldn’t believe how easy it is to make. It’s packed with fresh ingredients which are full of flavour and need no real introduction because, well… they are extremely simple!
What is scarpariello pasta, and what does Scarpariello mean?
Scarpariello pasta is a classic Italian dish that is both delicious and easy to make. The name Scarpariello means shoemaker in Italian, more specifically in the Neapolitan dialect, the area where this pasta dish was invented, and more specifically in the Spanish quarters. That’s because this scarpariello pasta was traditionally made by cobblers who had to use whatever ingredients they had on hand.
Scarpariello pasta was born to give cobblers the opportunity to prepare a quick plate of pasta in very little time, as they were due to go back to work pretty much right away. Many of the cobblers’ customers were farmers and as they hadn’t the possibility to settle their debts, they used to pay with the products coming from their land. And cheese was one of the products they used to give them and that’s why scarpari had to consume a great quantity of it.
The ancient recipe for scarpariello pasta, born to reuse leftovers and to avoid wasting any of the ingredients leftover from the weekend, quickly gained popularity and has become a staple nowadays (thepastaproject.com).
What ingredients do I need to make this Scarpariello Pasta?
This delicious dish has quickly become the latest obsession in our house. We do make plenty of Italian dishes and always have even when in London, so it’s not surprising that it has become a great option for when we’re short on time.
Of course, as I mentioned, this scarpariello pasta only needs very simple ingredients but these do need to be of extremely good quality to get the perfect final dish. First and foremost, the fresh tomatoes: we went for datterini tomatoes, but as long as they are fresh and juicy even fresh cherry tomatoes will work. Then we have the fresh basil, and you will be able to use as much or as little as you like – it might be getting a little too strong for some when it comes to its flavour, so bear that in mind.
We will also need 1 large garlic clove – or two small garlic cloves, pending what you have on hand – a fresh red chilli and some extra virgin olive oil. The best quality here is extremely important because with so few ingredients all of them will shine through and even if one is not good, you will be able to taste it. And at last, we have the spaghetti, of course, and the cheese: a mix of freshly grated cheese Parmigiano Reggiano and Pecorino Romano is what will tie the whole dish together.
How do I make this Scarpariello pasta?
You will literally be making this scarpariello pasta in no time because the sauce will be made as you’re cooking the pasta and you will serve it immediately. An easy, peasy dish which goes from the pan to the table in 20 minutes or so, less time than it will take to make something as delicious and fresh. Let’s see how we make it.
First off, bring a large pot of water and salt to a boil and cook your spaghetti accordingly to the instructions on the packet, al dente. Make sure you reserve some of the pasta water to add to your sauce. While the pasta is cooking, chop the tomatoes in half and then finely chop the chilli, then set both of them aside. Grate both the Pecorino cheese and the Parmigiano cheese and set those aside too. Prep for the sauce is done, pasta is on, let’s get moving!
Now to make the scarpariello pasta sauce. In a large skillet over medium heat, warm up the extra virgin olive oil on low heat then add the whole garlic clove – or two cloves of garlic if they are small – and the fresh red chilli. Fry everything for 3-4 minutes, or until the garlic is golden brown, then add the tomatoes and cook for 8-10 minutes, stirring every so often. Make sure nothing gets burned so as not to ruin the flavour profile of the dish.
Season the sauce with a pinch of salt if needed, remove the garlic clove and discard it, then finally add half the basil leaves and stir them in quickly. You can now add some of the cooking water you have previously reserved to loosen up the sauce a little.
Lastly, drain the pasta and add the spaghetti to the pan right away, then sprinkle with both the grated Pecorino cheese and the Parmigiano cheese, mix in well and add extra cooking water to reach the perfect creamy consistency. Add a few extra basil leaves and serve immediately, topped with some extra basil. This fresh tomato pasta recipe with a creamy sauce, also known as pasta scarpariello, is ready to be enjoyed all by yourself or, if you’re feeling nice enough, to share with the rest of the family! Buon appetito!
Scarpariello Pasta Recipe
Ingredients
- 1 small bunch of basil
- 1 large garlic clove
- 1/2 fresh red chilli
- 70 g extra virgin olive oil
- 450 g fresh datterini tomatoes
- 340 g spaghetti
- 30 g grated parmesan cheese
- 30 g grated pecorino cheese
Instructions
- Bring a pot filled with salted water to a boil and cook your spaghetti accordingly to the instructions on the packet. Make sure you reserve some of the pasta water to add to your sauce.
- While the pasta is cooking, chop the tomatoes in half and then finely chop the chilli, then set aside.
- Grate both the Pecorino cheese and the Parmigiano cheese and set those aside too.
- In a large skillet over medium heat, warm up the extra virgin olive oil then add the whole garlic clove and the fresh red chilli.
- Fry everything for 3-4 minutes, or until golden brown, then add the tomatoes and cook for 8-10 minutes, stirring every so often.
- Season the sauce with salt, remove the garlic clove and discard and finally add half the basil leaves.
- Add some of the cooking water you have reserved to loosen up the sauce a little.
- Drain the pasta and add the spaghetti to the pan, then both the Pecorino cheese and the Parmigiano cheese, mix in well and add extra cooking water to reach the perfect creamy consistency.
- Add a few extra basil leaves and serve immediately, topped with some extra basil.
Shop the scarpariello pasta recipe
Do you have more pasta recipes to suggest?
By now you might have understood pretty well our pasta obsession, so yes, we have plenty of them that you should absolutely try (and you can also learn more and share your pasta love here):
- pasta alla sorrentina, talk about scrumptious but with easy to find ingredients.
- ricotta ravioli: I love filled pasta and nothing is better than a simple and delicious ravioli.
- rigatoni pomodoro, a classic that will never go out of fashion!
- mostaccioli con ricotta, not exactly Italian, but if you love pasta bakes, this is our go to.
- gnocchetti sardi, easy and fun to make, and in my opinion far better than regular gnocchi!
- pasta alla sorrentina: nothhing screams more Italy to me than delicious pasta recipes with easy and quality ingredients!
- pasta alla cenere, gorgonzola and black olives meet in this pasta feast!
- ricotta pumpkin ravioli: can you ever miss pumpkin something in life?
- ciriole pasta , talk about that fresh homemade pasta feel!
- busiate alla trapanese, if you love red pesto and pasta, this is the one!
- pistachio lasagna, when you dream of lasagna and the green gold of Italy, this is the result!
Scarpariello pasta is a classic Italian first course that is easy to make and full of flavour. It is a great weeknight dinner option that can be enjoyed by the whole family. The combination of tomatoes, basil, garlic, and cheese creates a delicious mix of flavours that will leave you wanting more. Whether you are looking for a quick meal or to impress your guests with something special, scarpariello pasta is sure to be a hit!
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I love that this means “shoemaker” pasta. I think some of the best recipes are “kitchen sink” recipes where we use whatever we’ve got on hand. Recipe looks delicious!