The Pasta allo Scarpariello is a traditional Neapolitan first course, made with cherry tomatoes, basil, and cheese. This pasta is named after the scarpari, the old Neapolitan cobblers, who were paid for their artisanal work also with whatever was available in the pantry. With the pieces of cheese at hand, the leftover tomato sauce from the day before, and basil leaves, they created a dish with a creamy and flavorful sauce. I made this recipe using fresh cherry tomatoes, basil, Parmesan, and Pecorino. Easy and quick to make, I suggest preparing a slice of bread too, because the ‘scarpetta’ is a must!
For other traditional recipes, check out the collection Italian Cuisine First Courses
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 9 oz cherry tomatoes (cherry or grape)
- 1 clove garlic
- 1 bunch basil
- 0.5 oz grated Pecorino cheese
- 0.5 oz grated Parmesan cheese
- to taste extra virgin olive oil
- to taste salt
Steps
To make the pasta allo Scarpariello, pour some extra virgin olive oil and the garlic clove into a pan. If desired, you can also add some chopped chili.
Sauté for a couple of minutes, then add the halved cherry tomatoes and cook over medium heat for about 10 minutes.
Cook the pasta in plenty of boiling salted water. Drain the pasta 2 minutes before the expected cooking time and pour it into the pan with the cherry tomatoes.
Continue cooking the pasta in the pan, adding a ladle of pasta cooking water, and pouring in more cooking water as needed.
Turn off the heat when the pasta is cooked and a creamy sauce has formed. Add the cheeses, mix, and if necessary, add more cooking water.
Stir continuously to prevent the cheese from becoming stringy. Serve the pasta allo Scarpariello, enjoy your meal!
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