Pasta alla Scarpariello
Just a handful of ingredients here, but the technique is what makes it. Garlic infused gently into the oil, cherry tomatoes pressed down until they release their juices, and Pecorino melted in off the heat.
Taking the pan off the heat before the cheese goes in is the whole trick, direct heat makes it seize into clumps instead of melting into a silky sauce.
Torn basil on top, a final drizzle of good olive oil, this is proper Italian simplicity done right.
Pasta alla Scarpariello
PASTA · DINNER · EASY
Simple ingredients, real technique
Watching the garlic closely and pulling it the moment it's fragrant is what keeps the base of this sauce sweet instead of bitter, burnt garlic can't be fixed once it happens.
Adding the Pecorino in stages off the heat, tossing between each addition, is what turns it into a proper silky emulsion rather than a pan full of clumps.
Twenty five minutes, a handful of ingredients, and a result that tastes like it took a lot more effort than it actually did.
Pasta alla Scarpariello
Ingredients
- 400 g Spaghetti
- 80 ml Extra Virgin Olive Oil
- 4 Garlic Cloves Sliced
- 500 g Cherry Tomatoes Halved
- 2 g Dried Chilli Flakes
- 100 g Pecorino Romano Grated
- Bunch of Basil
- Salt & Pepper
Method
Prepare Ingredients
- Slice the garlic thinly so it infuses the oil without burning. Cut the cherry tomatoes in half to release their juices quickly. Finely grate the Pecorino Romano so it melts smoothly into the sauce. Tear the basil leaves and set aside.
Cook the Pasta
- Bring a large pot of water to a rolling boil and salt generously until it tastes like the sea. Add the pasta and cook until just shy of al dente. Reserve 1 cup of pasta cooking water before draining.
Make the Garlic-Chilli Oil
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chilli flakes, stirring gently for 30–40 seconds until fragrant. Do not let the garlic brown.
Add the Tomatoes
- Tip the cherry tomatoes and season with a pinch of salt. Cook for 5–6 minutes, stirring often and gently pressing them with the back of a spoon so they release their juice and begin forming the sauce
Combine Pasta and Sauce
- Transfer the pasta straight into the skillet with the tomatoes. Add a splash of the reserved pasta water and toss well to coat each strand.
Emulsify with Cheese
- Remove the skillet from the heat. Add the Pecorino Romano in stages, tossing well after each addition so it melts into a silky sauce. Add more pasta water if needed to loosen the texture.
Finish with Basil
- Scatter the torn basil leaves over the pasta and give it a final gentle toss. Adjust seasoning with salt and pepper to taste.
Serve
- Twirl into bowls, drizzle with a little extra virgin olive oil, and finish with a dusting of Pecorino Romano. Serve immediately.
Why does the pan need to come off the heat before adding the cheese?⌄
Direct heat makes cheese seize into clumps rather than melt smoothly. Taking the pan off the stove and adding it gradually is what builds a silky sauce instead.
Can I use Parmesan instead of Pecorino Romano?⌄
Yes, though Pecorino brings a sharper, saltier edge that suits this dish particularly well. Parmesan is milder but still works fine as a substitute.
Why is the pasta water so important here?⌄
Its starch is what pulls the sauce and cheese together into an emulsion. Hold a little back rather than using it all upfront, so you can loosen the sauce again if it tightens before serving.
Can I make this less spicy?⌄
Yes, just reduce or skip the chilli flakes. The garlic and tomato base still carries plenty of flavour without the heat.
