Pasta allo scarpariello

Name: Pasta allo scarpariello
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: Spaghetti 0.75 lb; Datterino tomatoes 1 lb; Pecorino Romano PDO cheese grated ¼ cup; Parmigiano Reggiano PDO cheese grated ¼ cup; Basil large 1 bunch; Fresh chili pepper ½; Extra virgin olive oil &frac13; cup; Garlic 1 clove; Fine salt to taste

it es br de fr

542

Calories per serving

Vegetarian

Energy Kcal 542
Carbohydrates g 70.3
of which sugars g 6.2
Protein g 15
Fats g 22.3
of which saturated fat g 5.32
Fiber g 3.8
Cholesterol mg 14
Sodium mg 486

Difficulty: Very easy
Prep time: 5 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Bright pops of color from cherry tomatoes and scattered basil leaves make Pasta allo Scarpariello a real family favorite—kids usually notice how good it looks right away! Layers of soft, slightly sweet tomatoes and the bold flavor of Pecorino cheese come together in this creamy, comforting dish that's DEEPLY satisfying. Families often serve Pasta allo Scarpariello for anything from laid-back Sunday dinners to quick weeknight meals (works for hungry eaters any night). Tangy parmesan and a bit of fresh basil are CAN'T-MISS flavors here, and if you like creamy and tender pasta, you'll absolutely appreciate the way each piece gets coated in that classic quick pasta sauce. Great for those who love authentic Neapolitan pasta—it's almost like bringing a little Neapolitan street-food magic to your own table. Simple shapes that help the creamy sauce cling are pretty popular with home cooks, and the look of the melted cheeses on top always makes the meal feel special.

Home cooks with full schedules rely on this creamy pasta dish because it's reliable for busy nights but never feels boring—works for fussy young eaters and grown-up tastes alike. You can try topping it with extra Pecorino cheese for a really bold kick, or toss in freshly cracked pepper for just a tiny heat. Makes a fun base for customizing with whatever’s in the fridge, though families tend to stick with those core, Mediterranean flavors for the sweet spot of comfort and tradition. Versatile enough for big family gatherings, last-second potlucks, or just a quick Italian dinner when you want lots of flavor with almost no stress. Most regular bakers and home cooks get rave reviews from this one—a real winner for anybody looking for nice, great-tasting, and easy Italian recipes. Kids enjoy the creamy sauce and parents love the dependable, hearty flavor...Pasta allo Scarpariello brings out smiles, conversation, and that great feeling of sharing something DELICIOUS around the table.

How to prepare Pasta allo scarpariello

To make your pasta allo scarpariello, start by heating a saucepan with water to cook the pasta. Once the water is boiling, add a little salt. Take the Datterino tomatoes, wash them and slice them in half 1, then take the long fresh chili pepper, trim it and open it up to remove the seeds 2, before slicing it into strips and chopping it 3.

Grate the Pecorino Romano 4 and Parmigiano Reggiano cheeses. Pour the extra virgin olive oil into a large pot and heat. Add the chopped chili and the whole peeled garlic so it will be easier to remove 5. Fry for around 3 minutes, stirring occasionally, then add the datterino tomatoes 6, and cook over medium heat for around 10 minutes.

Meanwhile, boil the spaghetti 7 until it is cooked al dente. Once the tomato sauce is ready, season with salt, remove the garlic 8, and add some of the basil leaves 9. Add a ladleful of cooking water to create a delicious creamy texture.

Drain the spaghetti, keeping a couple of ladlefuls of cooking water aside, and pour the pasta directly into the pot with the sauce 10. Finish cooking in the pan over medium-low heat, mixing the spaghetti into the sauce and adding cooking water 11 if necessary, so that the sauce is creamy. Turn off the heat and add the grated Pecorino Romano and Parmigiano Reggiano cheeses 12 in several stages, alternating them with more cooking water as needed

and stirring constantly so the cheese doesn’t go stringy 13. Flavor again with some basil leaves 14. Serve the pasta allo scarpariello immediately, adding more fresh basil to each plate 15.

How to store

This pasta allo scarpariello is best eaten immediately. Storing it is not recommended.

Tips

You may choose to use a different type of pasta, preferably a long or fresh variety, such as scialatielli, which will hold the sauce well. Alternatively, you can use tomato fillets or yellow tomatoes.

It’s best to stir well and continuously as you add the grated cheeses, alternating them with the pasta cooking water to keep the cheese from congealing.

For the translation of some texts, artificial intelligence tools may have been used.

Pasta allo scarpariello

PRESENTATION

How to prepare Pasta allo scarpariello

How to store

Tips

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