Pasta allo Scarpariello is a traditional Neapolitan dish known for its quick and simple preparation. Named after shoemakers (scarpari) who made it during their lunch breaks, this dish features a flavorful combination of tomatoes, garlic, chili pepper, basil, and pecorino cheese.
Make it at home with my easy pasta allo scarpariello recipe!
This dish has its roots in the narrow streets of Naples' Spanish Quarter from many years ago. It's a simple yet incredibly tasty pasta dish. The key ingredients include cherry tomatoes, grated cheese, and a lot of fresh basil. Spaghetti is recommended, but you can also use paccheri or penne for this recipe.
In Naples, it's common to mix different grated cheeses, especially Pecorino Romano and Parmigiano. You can also use provolone or smoked scamorza, which make the pasta even more gooey and flavorful.
Since this is a "salvage" recipe, there are no strict rules for the ingredients or their amounts. I used fresh, ripe cherry tomatoes, which are perfect and sweet in the summer. You can use canned tomatoes at other times of the year.
To make a "real" Scarpariello, the key step is the mantecatura, or mixing, in the pan with cheese and a bit of the pasta cooking water. This step is crucial because you should not just sprinkle the cheese on top at the end. Instead, mix it with the pasta to create a creamy and perfectly textured dish.
Neapolitan tradition offers many dishes where pasta shines with a few simple yet excellent ingredients, and the results are always impressive. Pasta allo Scarpariello is definitely one of these standout dishes.
Ingredients
Prep Time: 10 Min | Cook Time: 8-14 Min | Servings: 4
NOTE: The cooking time will vary depending on the type and brand of pasta, typically ranging from 8 to 14 minutes)
- 350 g (¾ pound) of spaghetti
- 500 g (1.1 pound) of cherry tomatoes
- 60 g (~½ cup) of grated pecorino romano cheese
- 60 g (~½ cup) of grated Parmigiano Reggiano
- 10-12 basil leaves
- 1-2 fresh chilies
- 4 tablespoons of extra virgin olive oil
- 2 garlic cloves, peeled
- Salt, to taste
Instructions
Make the Scarpariello Sauce
Step 1) - First, let's get the cherry tomatoes ready. Wash them thoroughly, then cut them in half and put them aside. Next, prepare the fresh chilies. Trim them by cutting off the ends and removing the stem. Open them up to take out the seeds.
NOTE ABOUT THE CHILI: If you like a very spicy flavor, cut the chilies into strips or chop them up. If you prefer a milder taste, leave them whole so you can easily remove them later.
Step 2) - Pour some oil into a large nonstick frying pan. Peel the garlic cloves but keep them whole so you can remove them easily afterward. Heat the oil with the garlic and chilies in the pan. Sauté for about 3 minutes. In the meantime, bring a pot of salted water to a boil to cook the spaghetti.
Step 3) - Now, add the chopped cherry tomatoes to the frying pan and cook over medium heat for about 10 minutes. While the tomatoes are cooking, add the spaghetti to the boiling water.
Step 4) - Once it's ready, lightly salt it, remove the garlic (if you want), and add some chopped basil leaves.
Cook the Pasta
Step 5) - When the pasta is cooked al dente, drain it and transfer it directly into the pan with the sauce.
Step 6) - Mix well until evenly coated with the sauce. Add 1-2 small ladles (~1 cup) of the starchy pasta cooking water. This will help create a creamy sauce. Keep the heat very low, and add the grated pecorino and parmigiano cheese in several batches, alternating with a bit more cooking water if needed.
Step 7) - Stir continuously to prevent the cheese from becoming stringy. Keep stirring until the pasta is creamy. Add more basil leaves for extra flavor and serve the creamy and fragrant scarpariello pasta immediately!
YOU MUST ALSO TRY:
- Spaghetti al Pomodoro (Tomato Basil Pasta)
- Tomato Sauce from Fresh Tomatoes
- Penne all'Arrabbiata (Spicy Tomato Pasta)
Storage
I suggest eating Scarpariello pasta right away while it's still fresh. It's best not to freeze this dish, as it may not taste as good after being frozen.
Variations
Pasta allo Scarpariello is a traditional dish that comes from the kitchens of the women living in the alleys of Naples. It is a simple, everyday recipe designed to use up leftover ingredients, so there isn’t a single, precise way to make it.
To make Pasta allo Scarpariello, you'll need tomatoes, Pecorino Romano cheese, Parmigiano cheese, basil, chili pepper, extra virgin olive oil, garlic, and salt. While these are the main ingredients, there are many variations you can try. Let's see some of them:
THE PASTA: Spaghetti is the most common type of pasta used for this dish, but paccheri and bucatini also work well.
THE CHEESE: As for the cheeses, Pecorino Romano and Parmigiano are typically used, but you can substitute them with other cheeses you might have in your fridge, like cacioricotta, provolone del Monaco, provola, or smoked scamorza. The key is to use two different types of cheese mixed together, not just sprinkled on top, but blended into the sauce with a bit of cooking water.
THE TOMATOES: The sauce for this dish is tomato-based, starting with a base of garlic, oil, and chili pepper. You can use either fresh tomatoes or canned ones. In Naples, they often use local tomatoes such as Corbarino, Campi Flegrei cherry, or Piennolo. However, any flavorful, ripe cherry or grape tomatoes will work just as well.
Origins and History
In the 19th century, the narrow streets of Naples' Quartieri Spagnoli were filled with shoemakers' shops. The word "Scarpariello" actually means "shoemaker".
According to legend, shoemakers, known as "scarpari" in the local dialect, would often receive pieces of cheese as gifts or payment. They would take this cheese home to their wives, who would then use it to create a delicious pasta dish called pasta allo scarpariello.
The shoemakers usually had Mondays off. On this day, their wives would take the leftover sauce from Sunday and mix in lots of grated cheese until it became thick and creamy. This is how the dish was traditionally made at home.
Today, you can find pasta allo scarpariello on the menus of local trattorias, where it is celebrated as a special dish that represents the culture of the alleyways. Modern versions of the dish use high-quality ingredients, making it a gourmet choice rather than a simple meal made from leftovers.
Recipe Card
Authentic Pasta allo Scarpariello Recipe
Ingredients
- 350 g spaghetti - ¾ pound
- 500 g tomatoes - 1.1 pound, cherry or grape tomatoes
- 60 g pecorino romano cheese - ~½ cup, grated
- 60 g Parmigiano Reggiano - ~½ cup, grated
- 12 basil leaves
- 2 chilies - fresh
- 4 tablespoons olive oil - extra virgin
- 2 garlic cloves, peeled
- salt to taste
Instructions
- First, let's get the cherry tomatoes ready. Wash them thoroughly, then cut them in half and put them aside. Next, prepare the fresh chilies. Trim them by cutting off the ends and removing the stem. Open them up to take out the seeds.
- Pour some oil into a large nonstick frying pan. Peel the garlic cloves but keep them whole so you can remove them easily afterward. Heat the oil with the garlic and chilies in the pan. Sauté for about 3 minutes. In the meantime, bring a pot of salted water to a boil to cook the spaghetti.
- Now, add the chopped cherry tomatoes to the frying pan and cook over medium heat for about 10 minutes. While the tomatoes are cooking, add the spaghetti to the boiling water.
- Once it's ready, lightly salt it, remove the garlic (if you want), and add some chopped basil leaves.
- When the pasta is cooked al dente, drain it and transfer it directly into the pan with the sauce.
- Mix well until evenly coated with the sauce. Add 1-2 small ladles (~1 cup) of the starchy pasta cooking water. This will help create a creamy sauce. Keep the heat very low, and add the grated pecorino and parmigiano cheese in several batches, alternating with a bit more cooking water if needed.
- Stir continuously to prevent the cheese from becoming stringy. Keep stirring until the pasta is creamy. Add more basil leaves for extra flavor and serve the creamy and fragrant scarpariello pasta immediately!
MICHAEL MAGGS says
What pepper would you recommend for those living in the USA? That looks like a thai bird chili LOL
Barbara Felicità Lucchini says
Ciao Michael,
In Italy we use "peperoncino piccante" that we traslate as "hot chili pepper". Italian peperoncino and Thai bird chili are similar in appearance but have some differences in flavor and heat level. Italian peperoncino is small, thin, and red when ripe, with a milder, slightly fruity and earthy taste. It typically has a heat level of around 15,000–30,000 Scoville Heat Units (SHU). On the other hand, Thai bird chili is also small, thin, and red or green when ripe, but it has a more pungent and citrusy flavor, with a higher heat level of around 50,000–100,000 SHU.
For a similar experience to Italian peperoncino in the USA, you can try Fresno chili, which has a mild heat and similar size with a slightly fruity flavor. Another option is the red serrano pepper, which is slightly spicier but can be used as a substitute in Italian dishes. Cayenne pepper is also a good alternative, as it is commonly available and can provide a similar heat level and flavor profile. These alternatives are readily available in the USA and can closely mimic the flavor and heat of Italian peperoncino.
However, if you want to try the peperoncino piccante di calabria, the most famous in italy, I recommend Sliced, Chopped, Calabrian Chili Peppers by L'Oro del Sud
MICHAEL MAGGS says
Ahhh -- yes! I actually use Francesca Di Monte brand whole Calabrian peppers (and slice myself)! And I have used the brand you mention! So cool... I suppose you remove seeds according to heat tolerance?
Thanks for the generous reply! It verifies that I have already gotten as close as I can get! I love your site too! Ciaoooo!
Barbara Felicità Lucchini says
Yes, remove the seeds if you don't want it too hot. Ciaoooo!