Lo Scarpariello (Neapolitan Shoemaker's Pasta)

Name: Lo Scarpariello (Neapolitan Shoemaker's Pasta)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Neapolitan
Ingredients: 320 grams Spaghetti or Mezzani pasta (Or other short pasta like paccheri); 400 grams Cherry tomatoes (Halved, or a can of peeled San Marzano tomatoes); 3 cloves Garlic (Finely chopped or thinly sliced); 1 small Red chili pepper (Fresh or dried, deseeded and finely chopped (optional, to taste)); 70 grams Pecorino Romano cheese (Freshly grated, plus more for serving); 1/4 cup Fresh basil (Roughly torn leaves); 4 tablespoons Extra virgin olive oil; to taste Salt (For pasta water and sauce); 1 cup Pasta cooking water (Reserved from cooking the pasta)

Lo Scarpariello, or 'shoemaker's pasta', is a classic Neapolitan dish renowned for its simplicity and vibrant flavors. This quick and easy pasta recipe features a rich sauce made from fresh cherry tomatoes, garlic, chili, and a generous amount of Pecorino Romano cheese, often enriched with a touch of pasta cooking water to create a creamy, emulsified sauce. It's a perfect weeknight meal that brings the authentic taste of Italian cuisine to your table.

#Pasta

#Italian

#Neapolitan

#Tomato

#Easy Meal

#Vegetarian

#Quick

#Comfort Food

#Pecorino

#Basil

Fresh Ingredients for Scarpariello

Recipe Information

10m

Prep Time

20m

Cook Time

30m

Total Time

Servings

Easy

Neapolitan

English

Nutrition (per serving)

480

Calories

20g

Protein

60g

Carbs

18g

Fat

Sautéing Garlic and Chili

Ingredients

Spaghetti or Mezzani pasta
(Or other short pasta like paccheri)
320 grams
Cherry tomatoes
(Halved, or a can of peeled San Marzano tomatoes)
400 grams
Garlic
(Finely chopped or thinly sliced)
3 cloves
Red chili pepper
(Fresh or dried, deseeded and finely chopped (optional, to taste))
1 small
Pecorino Romano cheese
(Freshly grated, plus more for serving)
70 grams
Fresh basil
(Roughly torn leaves)
1 cup
Extra virgin olive oil
4 tablespoons
Salt
(For pasta water and sauce)
to taste
Pasta cooking water
(Reserved from cooking the pasta)
1 cup

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Tomatoes Simmering for Sauce

Instructions

0/6 completed

1
Bring a large pot of salted water to a boil for the pasta. Meanwhile, prepare your ingredients: halve the cherry tomatoes, finely chop the garlic, and grate the Pecorino Romano cheese. Have the basil ready.
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10m
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Bring a large pot of salted water to a boil for the pasta. Meanwhile, prepare your ingredients: halve the cherry tomatoes, finely chop the garlic, and grate the Pecorino Romano cheese. Have the basil ready.
10m
Mise en place (preparing all ingredients before cooking) is key for this fast recipe.
2
In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped garlic and chili pepper (if using) and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
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2m
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In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped garlic and chili pepper (if using) and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
2m
Keep the heat medium-low to gently infuse the oil without browning the garlic too much.
3
Add the halved cherry tomatoes to the skillet. Season lightly with salt and cook for about 10-15 minutes, stirring occasionally, until the tomatoes soften and break down to form a rustic sauce. Crush some of the tomatoes with the back of a spoon if desired.
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15m
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Add the halved cherry tomatoes to the skillet. Season lightly with salt and cook for about 10-15 minutes, stirring occasionally, until the tomatoes soften and break down to form a rustic sauce. Crush some of the tomatoes with the back of a spoon if desired.
15m
The sweetness of the cherry tomatoes is crucial; choose ripe ones. You can add a splash of pasta water if the sauce becomes too dry.
4
Once the water is boiling, add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta cooking water.
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10m
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Once the water is boiling, add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta cooking water.
10m
Cooking the pasta al dente ensures it finishes perfectly in the sauce without becoming mushy. Don't forget to reserve the pasta water!
5
Drain the pasta and immediately add it to the skillet with the tomato sauce. Add most of the grated Pecorino Romano cheese and a splash of the reserved pasta cooking water (about 1/2 cup to start). Toss vigorously until the sauce emulsifies and coats the pasta beautifully. Add more pasta water if needed to reach desired consistency.
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3m
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Drain the pasta and immediately add it to the skillet with the tomato sauce. Add most of the grated Pecorino Romano cheese and a splash of the reserved pasta cooking water (about 1/2 cup to start). Toss vigorously until the sauce emulsifies and coats the pasta beautifully. Add more pasta water if needed to reach desired consistency.
3m
The starchy pasta water helps create a creamy, cohesive sauce. Tossing quickly is essential for emulsification.
6
Stir in the fresh basil leaves. Taste and adjust seasoning if necessary. Serve immediately, garnished with additional grated Pecorino Romano and a drizzle of extra virgin olive oil.
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1m
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Stir in the fresh basil leaves. Taste and adjust seasoning if necessary. Serve immediately, garnished with additional grated Pecorino Romano and a drizzle of extra virgin olive oil.
1m
Basil should be added at the end to preserve its fresh aroma. Serve hot for the best experience.