Pasta with tomato sauce allo scarpariello
This tasty tomato and cheese pasta allo scarpariello recipe from Naples is bound to be become one of your favourites once you try it! This classic Neapolitan dish is easy to make and perfect for family meals. Kids love it!
Servings: 4
Calories: 523kcal
Ingredients
- 320 g penne or spaghetti (11oz) or paccheri or pasta of your choice
- 250 g datterini or cherry tomatoes (9oz) or canned peeled tomatoes and no passata
- 450 g tomato passata (15oz)
- 1-2 garlic cloves peeled and crushed
- 40 g Parmigiano (1.5oz) grated or vegetarian parmesan
- 40 g Pecorino (1.5oz) grated or vegetarian cheese
- 1 handful fresh basil leaves washed and torn into pieces
- 1 teaspoon peperoncino flakes (optional)
- salt for pasta and to taste
- black pepper to taste
- 3-4 tablespoon extra virgin olive oil
Instructions
- Put a pot of water on to boil for the pasta. Add salt once the water starts to boil and bring to the boil again.
- Heat the olive oil in a frying pan and fry the crushed garlic until it starts to soften. Then add peperoncino/chili pepper (if using) and some of the basil.
- Add the cherry/datterini tomatoes cut into halves or quarters (or canned peeled tomatoes). When the tomatoes have softened pour in the tomato passata.
- Simmer for about 15 minutes, remove the garlic and add salt and pepper to taste.
- Cook the pasta a couple of minutes less than necessary for it to be al dente (it will finish cooking in the tomato sauce), drain it and add to the sauce. Cook both together for 2-3 more minutes until the pasta is cooked.
- Turn the heat to low and add the Parmigiano and pecorino cheese a handful at a time while mixing everything together well. You want the cheese to melt in the hot sauce.
- Serve immediately with fresh basil leaves and extra cheese if required.
Notes
Traditionally the pasta served with allo scarpariello is either spaghetti or penne rigate, but lots of other types of pasta can be used. I think fusilli or long fusilli would be wonderful too!
You can make allo scarpariello with just fresh cherry/datterini tomatoes. If you do this, to make the sauce creamier you can put half of the cooked tomatoes into a blender or food processor and pulse a few times. Then return them to the remaining sauce.
If you have leftovers you can baked them the next day with some grated cheese sprinkled on top. I did this and it was delicious!
Nutrition
Calories: 523kcal | Carbohydrates: 73g | Protein: 20g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 324mg | Potassium: 831mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1025IU | Vitamin C: 27mg | Calcium: 271mg | Iron: 4mg