Scarpariello Napoletano in 15 mins!
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Spaghetti allo Scarpariello
I’m always amazed by how simple and yet satisfying, some Italian recipes are……just a few ingredients, quick and easy to make and all the family is happy!
This is probably one of my favourites of all time and it was my dad`s favourite too. I remember him asking my mum to make it on a Sunday as it was his favourite dish. “Sfizioso” he would say – a cheeky treat. Simple yet playful.
If you are looking for something richer than scarpariello, try our bucatini al cinghiale, a tuscan classic with wild board sausage and pecorio di pienza.
Prep: 5 minutes - Cook: 15 minutes
What You Need (Serves: 4 people)
From our kitchen to yours:
Spaghetti Afeltra – 400g
Pecorino Romano - 50g
Parmigiano Reggiano - 50g
. Cherry tomato sauce Agromonte - 330g
From your pantry:
2 or 3 garlic cloves – crushed or roughly chopped
1 tbsp olive oil
A bunch of basil leaves
Salt and pepper to taste
1 Chilli or more depending on how spicy you like it!
Equipment:
Deep and wide based pan for the sauc
Large Saucepan
Instructions
1. The Aromatic Awakening
Heat 1 tbsp of olive oil in the pan on a medium heat and add the crushed or roughly chopped garlic. Add 1 chilli (whole or de-seeded and chopped depending on your preference) with a splash of water to avoid it burning, and cook for a couple of minutes
2. Tomatoes Take Centre Stage
Add the cherry tomato sauce (you can also use freshly halved cherry tomatoes) and tear in the basil leaves for a fragrant, herby lift. Season with salt and pepper to taste – keeping in mind that both Pecorino and Parmigiano cheeses add a salty kick. Cook for about 10 minutes at a medium-high temperature.
3. Cook the pasta
Meanwhile, bring a pot of salted water to a rolling boil and cook the past until al dente, following package instructions.
4. Let the dance begin
With a slotted spoon, lift the past and add it to the sauce. To thicken the sauce, add a ladle of the pasta cooking water and stir vigorously to release the starch.
5. Finish with a flourish
Add the grated Pecorino and Parmesan and stir everything together gently. Cover and let it rest for 3 mins before serving.
Chef’s Tips
· Swap sauce for fresh cherry tomatoes or do half and half to play with different textures
· Adjust chilli depending on mood
A Little History
The name “Scarpariello” literally means “shoemaker-style” in Italian. Legend has it that this rustic, garlicky, and cheesy tomato pasta was created by shoemakers in Naples as a quick, satisfying meal during their work breaks. They needed something fast, hearty, and full of flavor using simple pantry staples: tomatoes, garlic, chili, olive oil, Pecorino or Parmigiano, and sometimes a touch of fresh basil.
Over time, Scarpariello became a beloved Neapolitan classic, celebrated for its juicy, saucy texture and bold, comforting flavors. Today it’s enjoyed in homes and trattorias across Naples and beyond—a true symbol of Neapolitan ingenuity and love for simple, honest food.
Bring Italy to Your Table: Make it the traditional way with our carefully selected ingredients –Shop SaporEat for your next taste of Italy.