Pasta allo Scarpariello with Cherry Tomatoes

Ingredients

• 300 gmezzi paccheri
• 1 small tinItalian cherry tomatoes
• 300 g, halvedfresh cherry tomatoes
• 3 tbspgrated pecorino
• 3 tbspgrated Parmigiano Reggiano
• 1 tbsp, choppedchilli
• 2 clovesgarlic
• 1 fresh bunchbasil
• 1 tbsp rock salt for the pasta water; salt and pepper to taste for the saucesalt and pepper
• 6 tbsp (90 ml)extra virgin olive oil

Instructions

1. 1

   Boil the water

   Fill a large pan with water and bring it to the boil. Stir in 1 tablespoon of rock salt and let it dissolve.

2. 2

   Cook the pasta

   Add the mezzi paccheri and cook for about 10 minutes, or for the time given on the packet. Stir briefly to stop the pasta sticking.

3. 3

   Warm the oil

   Set a large frying pan over a medium heat and add 6 tablespoons of extra virgin olive oil.

4. 4

   Add the garlic

   Before the oil becomes too hot, add a splash of water and the crushed garlic, then stir.

5. 5

   Add chilli and tomatoes

   Stir in the chopped chilli for 30 seconds. Turn the heat down and add the halved fresh cherry tomatoes.

6. 6

   Crush the tomatoes

   Press the fresh tomatoes with a tomato crusher or the back of a wooden spoon.

7. 7

   Add tinned tomatoes

   When the fresh tomatoes release their juice, raise the heat to medium-high. Add the tinned cherry tomatoes, press them down and mix well.

8. 8

   Season the sauce

   Season with salt and pepper to taste. Tear half the basil leaves by hand and stir them in, keeping the rest for later.

9. 9

   Simmer the sauce

   Turn the heat down and stir the sauce frequently.

10. 10

    Save pasta water

    When the pasta is nearly ready, scoop out a mugful of cooking water and set it aside.

11. 11

    Combine pasta and sauce

    Check that the pasta is al dente to your liking. Drain it, add it to the sauce and stir to combine.

12. 12

    Adjust the texture

    Add some reserved pasta water and toss to loosen and thicken the sauce to a moist, coating consistency.

13. 13

    Finish with cheese

    Turn off the heat, add the grated pecorino and Parmigiano, and toss until incorporated. Serve straight away.

What is Pasta allo Scarpariello?

Scarpariello is a tomato-and-cheese pasta associated with Neapolitan cooking. Its name is often linked to the shoemakers, or scarpari, of Naples, though the precise story behind it varies.

This version combines fresh cherry tomatoes with tinned ones, then finishes the sauce with pecorino, Parmigiano and basil. The fresh fruit brings a bright tomato flavour, while the tin adds juice for a more generous sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 20g protein, 80g carbs, 27g fat.

Most of the carbohydrates come from the mezzi paccheri, while the olive oil and cheeses contribute much of the fat; the cheeses also provide most of the protein. Serve a portion with a green salad or vegetables for a more balanced plate.

Why use two kinds of tomato?

Fresh tomatoes: Halving and pressing them helps release their juice into the pan, where it mingles with the oil, garlic and chilli.

Tinned tomatoes: These contribute extra liquid and a sweeter, rounder flavour. Press them into the fresh tomato mixture so the two become a cohesive sauce.

Building the sauce

Garlic and chilli: Add them before the oil gets too hot, as the method directs, so they flavour the oil without scorching. Stir the chilli briefly before adding the tomatoes.

Pasta water: Its starch helps the sauce cling to the pasta and gives it a moist, glossy texture. Add it a little at a time rather than tipping in the whole mug.

Getting the pasta right

Packet timing: The recipe gives about 10 minutes as a guide, but pasta shapes and brands vary. Start checking towards the end of the stated cooking time.

Doneness: Aim for al dente, with a slight bite at the centre. The pasta will be tossed in the hot sauce, so drain it once it reaches the texture you like.

Melting in the cheese

Off the heat: Add both grated cheeses after turning off the hob. Tossing them into the hot pasta and sauce helps them melt without exposing them to direct heat.

Keep it moving: Toss until the cheese is evenly distributed. If the sauce feels tight, loosen it with a small splash of reserved pasta water.

Serving and timing

Have the cheeses grated and the basil divided before the pasta finishes cooking. The sauce and pasta come together quickly once the tomatoes are ready, and the dish is best served as soon as it is dressed.

Serve it on its own or alongside a green salad or simply cooked vegetables. Those fresh sides balance the rich oil-and-cheese sauce without competing with the tomato flavour.

Recipe notes & tips

• Grate both cheeses before you start cooking so they are ready to toss in at the end.
• Stir the pasta soon after adding it to the boiling water to help prevent sticking.
• Crush the tomatoes gently in the pan to release their juices without splashing.
• Reserve the pasta water before draining, as it is difficult to replace once poured away.
• Add the reserved water gradually so the sauce stays thick enough to coat the pasta.
• Serve immediately after adding the cheeses for the silkiest texture.

Variations

• More basil: Tear a few extra leaves over the finished pasta for a stronger herbal aroma.
• Less chilli: Reduce the chopped chilli for a gentler heat.
• Extra vegetables: Stir in spinach near the end and let it wilt in the hot sauce.
• Different pasta: Use another large pasta shape that can hold the tomato sauce.
• Cheese balance: Adjust the proportions of pecorino and Parmigiano to suit your preferred savouriness.

Common mistakes to avoid

• Overheating the garlic: It can turn bitter; add it before the oil gets too hot as the method specifies.
• Skipping the pasta-water reserve: Save a mugful before draining so you can adjust the sauce.
• Adding all the water at once: The sauce may become thin; pour in a little at a time.
• Cooking by the clock alone: Check the pasta for an al dente bite instead of relying only on the approximate 10 minutes.
• Adding cheese over direct heat: Turn off the hob first to help the cheeses incorporate smoothly.
• Leaving the finished pasta to stand: Serve straight away so the sauce stays loose and glossy.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water, stirring until hot; the cheese sauce may be less silky than when freshly made.

Frequently asked questions