The Pasta Born in the Back Alleys of Naples

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Издатель Jun 24, 2026

This looks like a simple tomato pasta but it’s not. Learn how to make Spaghetti allo Scarpariello, one of the most iconic yet lesser-known pasta dishes from Naples. According to tradition, shoemakers were often given cheese by their customers, and this is the dish that was born from those humble kitchens.

What makes this completely different from a regular tomato pasta is the combination of Pecorino Romano and Parmigiano Reggiano melted into the sauce at the end. It creates a rich creamy coating on every single strand of spaghetti that you just cannot get any other way.

Once you try it you will never go back to plain tomato pasta again. And the sauce is so good you will be dipping your bread in the pan when the pasta is gone (scarpetta). Some even say that's where the name comes from.

INGREDIENTS:
1 pound spaghettone (thick spaghetti)
3 cloves garlic
1 chili pepper chopped
1 pound cherry tomatoes
Pecorino Romano
Parmigiano Reggiano
Fresh basil
Olive oil
Salt

INSTRUCTIONS:
1. Start with a cold pan and add a generous amount of olive oil
2. Add the garlic and chili and bring to heat
3. Once fragrant add in the cherry tomatoes
4. Remove the garlic once the tomatoes start to wilt
5. Add the pasta al dente and finish cooking in the sauce
6. Add a few splashes of pasta water and allow the sauce to thicken
7. Turn off the heat and add fresh basil
8. Add a generous amount of Parmigiano and Pecorino and stir until creamy
9. Serve immediately and dip your bread in whatever is left in the pan

WHY YOU'LL LOVE THIS RECIPE:
✅ One of Naples most iconic pasta dishes most people have never heard of
✅ Ready in the time it takes to boil pasta
✅ So good you will clean the pan with bread

VIDEO CHAPTERS:
0:00 The Story Behind Scarpariello
0:10 Ingredients Overview
0:46 Building the Sauce
3:30 Adding in the Pasta
4:47 Becoming the Shoemakers Pasta
5:47 Mixing and Tossing to Perfection
6:28 Preview of the Sauce in the Pan and Plating
7:01 Giovanni