Scarpariello pasta, also known as “shoemaker’s pasta,” is a bold and comforting Italian dish that combines al dente pasta with a zesty tomato-based sauce enriched with garlic, chili, and cheese. The sauce clings to every strand, delivering a punch of flavor in every bite. It’s a simple yet satisfying meal, rooted in Neapolitan tradition and perfect for a cozy dinner.
Scarpariello Pasta
Ingredients
- 13 ounces spaghetti
- 14 ounces tomatoes
- 1 chili pepper
- 1-1/2 tbsp parmesan cheese (grated)
- 1-1/2 tbsp pecorino cheese (grated)
- 4 tbsp extra-virgin olive oil
- 1 clove garlic
- 4 leaves basil
Instructions
- Start with the tomatoes: if you use the datterini or pachino tomatoes, wash them and simply cut them in half. If you use larger tomatoes, such as San Marzano, it is better to peel them and then cut them into pieces.
- In a large pan, fry the peeled garlic and the chopped chilli pepper in the oil. Then add the fresh tomato and a pinch of salt. Don’t oversalt the sauce, considering that parmesan and pecorino are already quite salty.
- Cover the pan with the lid and cook the tomato sauce over high heat for about ten minutes. When the tomato is soft and has formed a little sauce, add the fresh basil leaves, remove the garlic clove and turn off the heat.
- Bring a large, tall pot full of water to the boil, add a scant tablespoon of coarse salt and, as soon as it starts boiling again, dip the spaghetti in it (do not break it!). Cook the pasta for 2 minutes less than the time indicated on the package, and, before draining it, take a little of its cooking water with a saucepan. Drain the spaghetti and transfer them to the pan with the sauce.
- Sauté the scarpariello pasta in its sauce over high heat for a couple of minutes until it is perfectly cooked, adding a couple of tablespoons of its cooking water from time to time which, being rich in starch, will make the pasta even more creamy. Then turn off the heat and add grated Parmesan and pecorino.
- Mix the spaghetti scarpariello immediately, so that the cheese blends with the sauce without melting, and add more cooking water if the sauce is too dry.
- Serve the pasta scarpariello immediately, garnished with more fresh basil.
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