Pasta allo Scarpariello
Need a recipe that is quick, easy, inexpensive and with a bold flavor? I’ve got you covered.
Pasta allo Scarpariello originated in Naples, Italy and its name can be translated to mean “shoemaker’s pasta”. Shoe cobblers would often get paid with this pasta dish instead of money when times were tough, hence the name.
It can be made with spaghetti noodles but I prefer the rigatoni noodles – as it has ridges and catches the sauce a little better. Totally your preference. Below are the ingredients you’ll need which you’ll see doesn’t require a lot.
This is one of those recipes that is perfect for those evenings you are exhausted, you want something quick to impress your guests or plan on doing some meal prepping. It’s a great foundation for building onto: add a protein or add your favorite seasonings. The sky is the limit but even as is, it’s perfect in my opinion.
I hope you enjoy and you all get to meet one of my neighbors in this video. He’s become a good friend and someone I can give my leftovers to.
Ingredients:
- Extra Virgin Olive Oil
- 3 Garlic cloves
- 5-10 basil leaves
- Box of rigatoni
- Parmigiano Reggiano
- Cherry tomatoes (1 1/2 – 2 cups of halved tomatoes; based on preference)
- Pepper flakes
Directions
- Cut cherry tomatoes in half, set aside
- Grate parmigiano reggiano, set aside
- Start boiling water and add pasta once boiling.
- Drizzle olive oil in sauce pan, add 3 diced garlic cloves and pepper flakes to taste – put burner on medium.
- Once browned, add in cherry tomatoes and lower the temp to low/simmer.
- Mash tomatoes and let simmer for about 3-5 minutes.
- Afterwards add in a handful of cheese and basil. Stir and let melt for a few minutes.
- By this time, pasta should be done and so is your sauce.
- Place drained pasta in a big bowl, add sauce and pour in 1/3 cup pasta water. Stir and add additional water if you’d like – just be careful not to make it soupy.
- Top with basil, cheese and enjoy!
