Scarpariello pasta is typical of Campania, part of the traditional Neapolitan “cucina povera” along with paccheri, and tradition has it that this was the pasta eaten by cobblers during their lunch break. Simply made with leftover tomato sauce, possibly from Sunday, and generously topped with grated cheese that was once offered to them by customers.
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This recipe calls for bronze-drawn paccheri, but spaghetti or bucatini work just as well. If you haven’t tried it before, I think it’s time to prepare it.
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A quick pasta dish with tomatoes, cheese, and lots of fresh basil, ready in no time.
In the past, Scarpariello Pasta was made with leftover Sunday sauce, as Monday was the cobblers’ day off. It was used to prepare pasta, but today it’s mostly made with tomatoes, especially Piennolo, but datterini or cherry tomatoes work just as well.
Below, I’ll leave you with other typical Neapolitan recipes and more, and then we’ll discover how to prepare Scarpariello Pasta right after the photo!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All seasons
Ingredients for Scarpariello Pasta
- 11 oz paccheri
- 1.1 lbs cherry tomatoes
- 1 clove garlic
- 2.1 oz pecorino cheese
- 2.1 oz Parmigiano Reggiano DOP
- 2 chili peppers
- 2 tbsps extra virgin olive oil
- 2 pinches salt
- 1 bunch basil
How to prepare Scarpariello Pasta
To prepare Scarpariello Pasta, first bring slightly salted water to a boil to cook the paccheri.
Wash and cut the cherry tomatoes into halves or quarters (you can use canned cherry tomatoes to speed things up).
In a large pan, sauté the garlic clove with the chili pepper and olive oil for a few minutes.
Then add the cherry tomatoes, sauté them well, and add salt.
Let the cherry tomatoes cook with the lid on for 15 minutes, adding the torn basil leaves. Meanwhile, cook the pasta until very al dente.
Grate the cheeses into a bowl. Once the pasta is ready, drain it and add it to the sauce along with a ladle of the pasta cooking water.
Toss the Scarpariello Pasta in the pan to absorb the sauce well.
Add the cheeses while tossing the pan to finish cooking, adjusting the salt if necessary.
To prevent the cheeses from becoming stringy, add a few more tablespoons of pasta cooking water to create a wonderful creamy sauce.
Serve the Scarpariello Pasta with more grated cheese on top and a drizzle of raw olive oil if desired.
Storing Scarpariello Paccheri
Scarpariello pasta should be eaten as soon as it’s made; however, if you have leftovers, you can store them in the refrigerator for 1 day, then gratin in the oven with pieces of caciocavallo or caciotta cheese.
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