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–+ servings

Scarpariello Pasta from Naples: Ultimate Summer Pasta Recipe with Cherry Tomatoes

PIATTO RECIPES
Scarpariello pasta, a classic Neapolitan dish, combines fresh tomatoes, basil, and a variety of cheeses for a simple yet delicious meal. Perfect for any occasion, this easy-to-follow recipe brings the authentic flavors of Naples right to your kitchen.
4.88 from 8 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 4 people

Equipment

  • 1 large saucepan
  • 1 tool for grating cheese
  • 1 Large Pot for cooking pasta

Ingredients
 
 

  • 8 oz Parmigiano-Reggiano cheese finely grated
  • 8 oz Pecorino cheese finely grated
  • 8 oz Provolone (del Monaco) cheese or another provolone; finely grated
  • ¾ oz Scamorza cheese finely grated
  • 21 oz fresh plum tomatoes or cherry or grape
  • 3 vine tomatoes 3 medium, peels removed
  • 5 tbsp olive oil extra virgin
  • 2 cloves fresh garlic
  • 4 + leaves fresh basil
  • 11 oz tube pasta like 'calamari' or penne.

Instructions
 

PREPARE THE INGREDIENTS

  • Slice datterini (plum tomatoes) in half.
    Score the vine tomatoes and blanch them for 1 minute. Peel them. 
    Finely grate the cheeses together.
    8 oz Parmigiano-Reggiano cheese, 8 oz Provolone (del Monaco) cheese, ¾ oz Scamorza cheese, 8 oz Pecorino cheese

COOK THE PASTA

  • Cook the pasta in salted, boiling water ¾ of the way to al dente. We will finish the pasta in the pan with the sauce. In the meantime...
    11 oz tube pasta

MAKE THE SAUCE

  • Peel and smash two cloves of garlic. Cover the bottom of a large pan with olive oil and make a soffritto with the garlic until it is golden. This just means sauté the garlic in the oil to infuse the oil with flavor.
    5 tbsp olive oil, 2 cloves fresh garlic
  • Remove the garlic and add datterini (plum tomatoes) to the pan.
    Peel the the vine tomatoes, remove the seeds, dice them, and put the pulp in the pan together with the rest along with a bit of basil.
    21 oz fresh plum tomatoes, 3 vine tomatoes, 4 + leaves fresh basil
  • Simmer the sauce for 10-15 minutes, the same time it takes for the pasta to cook.

FINISH WITH THE PASTA

  • Add drained pasta cooked ¾ of the way along with a few ladles of hot pasta water to the pan with the sauce.
  • Finish cooking the pasta in the pan. Salt and pepper to taste.
    Add the grated cheese to the pasta and mix to combine.
    Plate and top with sprinkle of cheese and basil.

Video

Keyword healthy, pasta
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