Paccheri allo Scarpariello is a pasta dish from Naples. Neapolitan Paccheri pasta tubes are stirred through a rich sauce of cherry tomatoes flavoured with garlic and a pinch of chilli.
The History of Paccheri allo Scarpariello
The word Scarpariello means “shoemaker-style” in the local Neapolitan language. This is because the people of Napoli often gave the local shoemakers (scarpari) leftover cheese and tomatoes as part-payment for their shoe repairs. Shoemakers worked hard and didnt have much time for lunch. So they always needed a meal that was both quick and easy to prepare. But would also get them through the day. So Shoemakers took the cheese and tomatoes and combined them with other simple ingredients. And the result was Paccheri allo Scarpariello. A tasty sauce that turned humble pasta into a delicious meal.
Ingredients for Paccheri allo Scarpariello
Part of the charm of Paccheri allo Scarpariello is its simplicity. In fact you only need a few ingredients. Just make sure they are the freshest you can find.
Here’s what you’ll need to make Paccheri allo Scarpariello:
- Paccheri pasta: the paccheri pasta shape from the Campania region is central to this recipe because its large, hollow structure makes it perfect for capturing the thick sauce. So it is perfect for this recipe. Its name comes from the Neapolitan word “pacchero,” meaning “slap”. This playfully refers to the sound paccheri make when tossed in sauce or stirred in a pot.
- Cherry tomatoes: Choose sweet, ripe cherry tomatoes for a naturally rich flavour.
- Garlic: Fresh garlic adds flavour. And it compliments the sweetness of the tomatoes.
- Extra virgin olive oil: Extra Virgina oil gives for richness and a fruity aroma. Use the best quality extra virgin olive oil you.
- Pecorino Romano cheese: This tangy, salty cheese balances the sweetness of the tomatoes.
- Parmigiano Reggiano cheese: Adds creaminess and umami to the sauce.
- Fresh basil leaves: Basil brings a fragrant, herbaceous note to the dish.
- Red chilli flakes : For a touch of heat. How much you add is up to you. But it is not real Paccheri allo Scarpariello without at least a pinch.
Paccheri pasta shapes also work well with any other pasta sauce too. You can try it with Italian Wild Boar Ragù. And also my Tomato and Basil Pasta Sauce. It’s not that easy to find, even in specialist Italian stores. But you can find it easily online. It’s worth making the effort to find it because it really makes a difference. I particularly like Rummo Paccheri Nº 111.
If you enjoyed this Paccheri allo Scarpariello recipe, then take a look at these other amazing Italian recipes.
Buon appetito! 🇮🇹
How to Make Paccheri allo Scarpariello
Equipment
- Chef Knife
- Large pan
- colander
- 2 Wooden Spoons
- Ladle
Ingredients
- extra virgin olive oil
- 800 grams cherry tomatoes (halved and lightly salted)
- 2 cloves Garlic (finely chopped)
- 1 pinch red chilli pepper flakes
- 300 grams Paccheri pasta
- 75 grams Parmesan (finely grated)
- 75 grams Pecorino Romano (finely grated)
- salt
- fresh basil leaves (roughly torn)
Instructions
Cook the Pasta
- Bring a large pan of salted water to the boil. The water should be as salty as the sea. Cook the pasta in plenty of salted water for 1-2 minutes less than the packet instructions.
- Drain the pasta and reserve 2 ladles of pasta water.
Cook the Sauce
- Whilst the pasta is cooking, heat some extra virgin olive oil in a large pan and add the garlic and a pinch of chilli flakes. Cook for 1-2 minutes or until fragrant. So not allow the garlic to burn.
- Add the cherry tomatoes and cook gently for about ten minutes or until the tomatoes have started to break down. Usually about 8-10 minutes.
- Once the tomatoes have broken down, add the pasta to the pan and sauté it with the cherry tomatoes for a few minutes until well combined. Add 1-2 ladlefuls of pasta water to the pan and stir well.
- Add the parmesan and pecorino a little at a time and mix well until the cheese melts into the sauce. Continue until all the cheese has been added. If the sauce is too dry, add some pasta water to the pan a couple of tablespoons at a time to achieve the right consistency.
- Finally season with salt (if needed) and add the basil leaves then mix everything well before serving.
Notes
-
- Salt the pasta water. It should taste like the sea. And, yes! Taste the pasta water to check, before adding your pasta!
- Use the best ingredients you can find. With such a simple recipe, quality matters. So make sure you choose ripe, in-season tomatoes, authentic Italian cheeses, and good olive oil.
- Don’t overcook the pasta. Paccheri should have a firm bite to hold up against the rich sauce. As a general rule, cook the pasta 1-2 minutes less than the packet instructions as the pasta will continue to cook when you add it to the sauce.
- Grate the cheese freshly. Don’t use pre-grated cheese. It doesn’t taste the same. And it certainly doesn’t smell the same. Use quality whole Pecorino Romano and Parmigiano Reggiano cheese and they will reward you with flavour.
- Adjust the spice to your taste. Go easy on the chilli flakes – just add enough to add a lovely warmth that complements the sweetness of the tomatoes.
