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image of paccheri allo scarpariello, a simple pasta of tomatoes and Paccheri Pasta from Naples

How to Make Paccheri allo Scarpariello

Paccheri allo Scarpariello is a Neapolitan pasta dish of Paccheri pasta tubes with a rich sauce of cherry tomatoes, garlic and a pinch of chilli.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

  • Chef Knife
  • Large pan
  • colander
  • Cast Iron Pan
  • 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

    1. Salt the pasta water. It should taste like the sea. And, yes! Taste the pasta water to check, before adding your pasta!
    2. 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.
    3. 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.
    4. 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.
    5. 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.