Introduction
Pasta allo Scarpariello is a delightful and simple Roman dish, celebrated for its bold flavors and comforting qualities. Named after the “scarpari” or cobblers, this dish is said to have originated from the hustle and bustle of Rome’s working-class neighborhoods. The beauty of this dish lies in its simplicity: pasta, tomatoes, cheese, and a touch of chili pepper create a harmonious and satisfying meal. Perfect for a quick weeknight dinner or a special occasion, Pasta allo Scarpariello captures the essence of Italian comfort food with a local twist.
Ingredients:
400 g of pasta (typically spaghetti or penne)
300 g of ripe cherry tomatoes (or canned tomatoes)
100 g of Pecorino Romano cheese, finely grated
2 tablespoons of extra virgin olive oil
1 clove of garlic, peeled
1 small chili pepper (optional)
Fresh basil leaves (optional)
Salt and black pepper to taste
Instructions:
Prepare the Sauce
Start by heating the olive oil in a large pan over medium heat. Add the garlic clove and chili pepper (if using), sautéing for about 1-2 minutes until fragrant but not browned. Then, add the cherry tomatoes, chopped in half or quartered, and cook for 5-7 minutes until they begin to soften and release their juices. Season with salt and pepper to taste.
Cook the Pasta
While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Reserve a cup of pasta water before draining.
Combine the Pasta and Sauce
Once the pasta is cooked, add it directly into the pan with the tomato sauce. Toss to combine, adding a splash of reserved pasta water to help emulsify the sauce and coat the pasta evenly.
Add Cheese and Serve
Remove the pan from heat and stir in the grated Pecorino Romano cheese, allowing it to melt and form a creamy, tangy coating on the pasta. If you like, tear a few fresh basil leaves and toss them through the pasta for added fragrance and color. Serve immediately.
Serving and Storage Tips:
Serving: Pasta allo Scarpariello is best served immediately while the sauce is fresh and the cheese is melted. It pairs wonderfully with a glass of white wine or a light red, such as a Frascati or a Chianti.
Storage: If you have leftovers, store the pasta in an airtight container in the refrigerator for up to two days. While this dish is best enjoyed fresh, you can reheat it gently in a pan with a splash of water or olive oil to restore some of its original flavor and texture.
Variations:
