Hey Pasta Press Friends. Are you looking for a quick and easy pasta recipe for these short late summer nights? This is a gem. Use the last of those ripe tomatoes in a quick and easy dish with fresh fettuccine. Dinner will be ready in minutes and you will be enjoying your time together with your pasta eating crowd.
Pasta allo Scarpariello is a classic Neapolitan dish that’s both simple and delicious. The name “Scarpariello” is derived from the Italian word “scarparo,” meaning shoemaker. Once scarpari, or old shoemakers, were sometimes paid for their craftsmanship with whatever their customers had in their pantries. That’s how this quick and tasty dish with a simple and authentic sauce was born, using whatever pieces of cheese were available, the tomato sauce left over from the day before (the Neapolitan ragù), and some basil leaves. Follow along for the traditional recipe for Pasta allo Scarpariello.
Ingredients:
- 1 lb (we recommend Pasta Press’ fettuccine 🙂
- 1/4 cup extra virgin olive oil
- 1 clove garlic (peeled and crushed)
- 1/2 teaspoon calabrese peppers (adjust to taste)
- 2 cups ripe cherry tomatoes, halved
- 1/2 cup grated Pecorino Romano cheese
- Salt and freshly ground black pepper (to taste)
- 1/4 cup fresh basil leaves (torn or chopped)
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook 2.5 minutes
- Reserve 1 cup of pasta water, then drain the pasta.
- Prepare the Sauce:
- While the pasta water is heating, heat the olive oil in a large skillet over medium heat.
- Add garlic clove and cook until fragrant and golden brown, about 1-2 minutes. Be careful not to let it burn.
- Add the Calabrese Peppers for another 30 seconds.
- Add Tomatoes:
- Add the cherry tomatoes to the skillet.
- Season with salt and pepper to taste.
- Cook for about 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and the tomatoes are softened.
- Combine Pasta and Sauce:
- Toss the drained pasta into the skillet with the sauce and begin working the pasta to coat with sauce.
- As pasta combines with sauce, add a bit of the reserved pasta water to help the sauce coat the pasta evenly.
- Stir in the grated Pecorino Romano cheese, allowing it to melt and blend into the sauce.
- Finish the Dish:
- Stir in the fresh basil leaves and cook for an additional minute, just until the basil is wilted and fragrant.
- Adjust seasoning with additional salt if needed
- Finish with a drizzle of high-quality extra virgin olive oil before serving.
- Serve:
- Divide the pasta among plates
- Serve immediately with extra Pecorino Romano on the side.
This dish captures the essence of simple, rustic Italian cooking—delicious, satisfying, and easy to make. Enjoy your Pasta allo Scarpariello!