Scarpariello Pasta, a beloved dish originating from Naples, Italy, delights with its rich flavors and straightforward preparation. This traditional recipe captures the essence of Neapolitan cuisine, combining simple ingredients to create a dish that is both comforting and satisfying. If you’re eager to bring a taste of Naples into your kitchen, follow this step-by-step guide to master the art of Pasta allo Scarpariello.
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Watch Flavia Diamante prepare a superb Pasta allo Scarpariello in this video recipe, filmed in Italy!
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The Origins of Scarpariello Pasta
Pasta allo Scarpariello seems to date back to the first half of the 19th century. According to one theory, it was invented in the Spanish Quarters of Naples by the wives of cobblers (called “scarpari” in dialect) to prepare a quick Monday lunch using the leftover sauce from the day before. The pasta contains a lot of cheese because cobblers were often paid with farm products and thus had a lot of dairy products. Another theory suggests that its name comes from the saying “you can take everything from Neapolitans, but not the pleasure of the ‘scarpetta’ (mopping up the sauce with bread) in the dish.
Making Pasta Scarpariello: Choosing Ingredients
Fresh Tomatoes
We use sweet ‘datterini’ (plum tomatoes) to make this sauce along with a few peeled vine tomatoes. You’ll want to score the tomatoes and boil them for about a minute to make removing the peels easier. Be sure to remove any water and seeds from inside the vine tomatoes. Blend them to a pulp and add them to the sauce along with the halved datterini tomatoes!
Italian Cheese Mix
Unlike some Italian pasta recipes, there’s not one ‘traditional’ cheese for this dish. You can use your favorite or a blend of a few cheeses. We like the mix of Parmigiano, Pecorino, Provolone and Smoked Provolone (Scamorza). Whatever you do, choose the real Parmigiano-Reggiano for this dish and not some imitation ‘parmesan’ cheese with a fraction of the flavor.
Pasta Scarpariello: Variations and Tips:
Scarpariello pasta offers endless variations depending on personal preference and regional traditions. Some variations include adding additional seafood like shrimp or clams, adjusting cheese quantities for a creamier texture, or experimenting with different types of tomatoes for unique flavor profiles. Feel free to personalize this recipe to suit your taste!
This pasta is more than just a dish—it’s a celebration of Naples’ culinary heritage and a testament to the region’s dedication to quality ingredients and authentic flavors. By following this recipe, you’ll embark on a culinary journey that honors tradition while delighting your taste buds with every bite. Whether enjoyed as a family meal or served to guests, Scarpariello pasta promises to bring the essence of Naples’ vibrant cuisine straight to your table.
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Scarpariello Pasta from Naples: Ultimate Summer Pasta Recipe with Cherry Tomatoes
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.
“e mò la vado a fare subito”
perfetto, da noi a Napoli a questo piatto non facciamo mai mancare del ” cerasiello” peperoncino 🌶 😂
Brava Flavia!
Muitíssimo obrigada pela bela receita… você é muito prática, objetiva, genial 👸🏼🍝🌟
Qualche errore qua e la ma fa nulla.. sei talmente simpatica che ti si perdonano..😊
In alcuni momenti l’esposizione di questa ricetta è divertentissima e come al solito la pasta goduriosa
….e che dire,che gli vuoi dire??!!!!
Nulla se non fare i complimenti a lei e anche alla ricetta 😂😂😂