Scarpariello Pasta — Naples’ Shoemaker’s Pasta Recipe & History
Discover Scarpariello pasta, Naples’ beloved “shoemaker’s pasta.” Learn its history and follow a step-by-step recipe with garlic, fresh tomatoes, Pecorino Romano, basil, and chilli.
Pasta alla Scarpariello
Ingredients
- 400g (14oz) - Spaghetti
- 4 Tbsp (80ml) - Extra Virgin Olive Oil
- 4 - Garlic Cloves, Thinly Sliced
- 500g (1.1lb) - Cherry Tomatoes, Halved
- 1 tsp (2g) - Dried Chilli Flakes
- 100g (3.5oz) - Pecorino Romano, Freshly Grated
- Bunch of Basil
- Salt & Cracked Black 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.
Serving 250gCalories 477kcalCarbohydrates 63gProtein 17gFat 19gSaturated Fat 5gPolyunsaturated Fat 2.3gMonounsaturated Fat 8.2gCholesterol 21mgSodium 403mgPotassium 593mgFiber 8.6gSugar 4.8gVitamin A 127.8IUVitamin C 14.45mgCalcium 216mgIron 3.3mg
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage & Reheating Instructions
Scarpariello pasta is best served immediately, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, place in a skillet over low heat with a splash of water or olive oil, stirring until warmed through. Avoid microwaving, as it can cause the cheese sauce to separate. This dish is not suitable for freezing.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and I’ll get back to you as soon as possible.