When people ask for authentic pasta recipes from Naples, this one definitely tops my list of must-tries, especially since I learnt it when traveling there myself. Pasta allo Scarpariello is a unique and flavourful dish with a fascinating rich history involving old shoemakers. With a perfect blend of cherry tomatoes, basil, pecorino, and parmigiano, you can make this pasta in less than 10 minutes and for less than $10.
My friend Virginia from the food vlog “La Gustosa Idea” introduced me to this delightful dish which was invented by old shoemakers, or “scarpari,” in Naples. When customers couldn’t pay for shoe repairs, they would often pay with ingredients like cherry tomatoes, pasta, garlic, and chili. The shoemakers then created this dish using whatever pieces of cheese they had, along with the cherry tomatoes and some basil leaves!
Now, the pasta shape we use for this dish is not very common, but it’s perfect for holding onto the sauce and tomatoes. You won’t need cream for this dish—the combination of pecorino and parmigiano creates a rich sauce, full of texture.
Although canned cherry tomatoes aren’t part of the original recipe, I like to add them for extra sweetness, juice, and flavour. Furthermore, by quickly sautéing them, you can create a sauce that tastes like it’s been simmering for hours.
Now, follow my simple recipe—you won’t believe how easy and delicious it is.
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/pasta-allo-scarpariello-with-cherry-tomatoes/
#pasta #pastarecipe #vincenzosplate
===============================================
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE 😉 http://bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
https://www.youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): https://www.vincenzosplatestore.com/
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes http://vincenzosplate.com/
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) https://www.vincenzosplate.com/italian-tour/
📖LIKE Vincenzo’s Plate ON FACEBOOK https://www.facebook.com/vincenzosplate/
📷FOLLOW ME ON INSTAGRAM @vincenzosplate https://www.instagram.com/vincenzosplate/
💯 To purchase my t-shirts and more follow this link: https://www.vincenzosplatestore.com/
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
48 Comments
I am so obsessed with this easy pasta recipe and my kids keep asking for it. Please try it because its a great weeknight meal
Boss: why do you need a raise?
Me: more pecorino Romano and parmesiano reggiano
Dinners sorted, thanks again!
“Thank you for taking me all the way to Naples”, even from the comfort of my office chair! 😂 Funny thing is that I plan to go to Naples next year (recommended by Italian locals) and this recipe looks easy and fun to make, looking forward to cook it on the weekend. ❤
Fantastic simple is best ❤
I love the huge type of pasta which catches so much sauce and flavors. I usually use rigatoni, I hope I can find this one as well here. Btw I usually eat DeCecco pasta and I love it, what's your opinion on that brand?
❤️🇮🇹, what is the brand copper pan that you use?
Every time I hear “è ora di manger” at the end, I ask myself, “Is that like the German ‘Mahlzeit’?”
Most often used as a greeting in the period between "good morning" and "good evening", especially at work/office, and is often translated as "have a nice meal", but literally means "time for a meal" or "È ora di mangiare".
😀
Complimenti Vincenzo, I made this amazing tomato based pasta dish tonight for the family. Very very tasty and very simple. Grazie mille. Washed down with a local cantina Albea red, L’Imperatore. Ottimo 😋
https://youtube.com/shorts/F-SHgXuKcSk?si=s3WUJa5YVHhBTyYV
Estimado Vincenzo: Hace falta que hables de las diferencias en tiempo de cocción según la altitud. I love your site. I have made many of your dishes. Auguri.
hello dear vinzenzo! a quick question: in order for me to cooc your beautiful pasta recipes (e.g. carbonara or this one) should i have a portable hotplate like you got in videos? if so, what do you suggest me for buying?
I love your channel! I use you to cook for my family and brothers family on Sunday nights and it's always incredible. Any now we have another dish we can make, I've never heard of this one before
👏👏👏👏👏👌👌👌👌GREAT SHARING CHEF❤❤❤YUMILICIOUS❤❤ 12:53
😅 T-Shirt tells everything…😎
Tell me again, Vincenzo. How is this different than a regular piatto di pasta? This is exactly how I make my piatto di pasta.
When you were tossing the finished pasta at the end, you were smiling and reminded me of my late aunt. Thank uyou
I think I'll risk my glucose level on this dish 😋
That looks delicious! 😋😋😋❤️❤️❤️
I would love for you to visit the Philippines and cook your fabulous Italian pastas for my humbler countrymen (not the well travelled higher class ones). I would be so curious to see your reaction to watch them eat your pasta OVER RICE!!! Filipinos are only happy if they eat anything delicious with rice. Spaghetti carbonara WITH RICE!!! You might jump into the Pasig River.
Who exactly was this nebulous "shoe repair guy"? Can you give his name? He's probably someone as real as Kaldi The Goatherd, beloved by gullible coffee hobbyists and wiseacres.
I will make this. But I need 6x the amount. Im 198cm and I need to feed my wife too.
I swear im learning more Italian and Italian culture , then i ever did in school 😀 the recipes as well it's just worth watching all of this!
I think it is better with cream 😅
Thanks for sharing this recipe.
But I am not sure how is it different than the penne Arabiatta that you have shown already. The chillies used were fresh red ones i guess and here they were flakes.. but what else in the process is different??
All Italian recipes have the same ingredients, but different shapes of pasta. I'd eat the entire pan!😊
Hi Vincenzo ….Where did you find the pasta?? I'm in Melbourne and can't find it 8n coles or aldi or woothworths etc. Tell me where to find it please ❤..
Thank you Vincenzo for the short vacation to naples ❤ Greetings from Vienna
So easy, and I bet it was delicious!
Por favor, quisiera una traducción al árabe. Gracias.
That looks soooooo delicious! Vincenzo, what do you think about having a few cherry tomatoes as a garnish?🤔
@vincenzosplate why do you add water everytime to your oil it has no use.. its just going evaporate meaning its going to explode. Just saying.
https://youtu.be/tOfs5_VRiHA?si=ZEg3detQC24PTYvW Vincezno do you know this recipe? Thats simple sauce mad wirh mozarella and fresh basil blender togetther and taste amazing. Is this original italian recipe because I didnt found bothing like this before…
EXACTLY WHAT YOU SAID I SAID SIMULTANEOUSLY BELLO CHEF VINCENZO ~ simplicity @ it’s best 😍🤩💃🏼💃🏻🇮🇹🇨🇦👩🏼🍳🤣🥂💯🥖🍷& ALWAYS 🧀🤌🏼🤗😚
Thank you for this wonderful recipe, it was so delicious. It’s so similar by one letter to my last name! I couldn’t wait to go to the Italian store to get the cherry tomatoes, the other ones came right out of my garden along with the Basil. My Family is from Calabria.
I make this dish all the time in the summer when tomatoes are in season (and cherry tomatoes are as sweet as they can be). It is the perfect quick pasta, you can even cook it in the same pan (risottata). It works with both long and short pasta. It is just easy and good.
Why add water to oil, they don’t mix!! Add garlic to a cold pan. Oh and I’ll give you a tip to cut those tomatoes in 5 seconds.
Gratzie Vincenzo! My father's side of the family was Calabria, and my mom's side of the family is from Naples. I love learning about the foods of my ancesters. Gratzi mille!
Well, a couple of weeks ago I saw this recipe and wanted to try it, so I emailed the link to my wife to get her opinion telling her I wanted to try it sometime soon. Last week she told me she wanted to try it, so I made it using fresh garden cherry tomatoes. First bite and my wife says “Thank you Vincenzo!”, I laughed…
It is really that good, and also simple to make, this is a keeper.
Grazie mille.
💜
Vince that’s a beautiful dish. Keep them coming.
Please Be careful – when I put dash of water as in the video into the oil before the oil gets hot – the oil exploded n pop everywhere in my kitchen – oh my Gosh!
I like your videos a lot. And everything's so tasty 🙂
What I would like to see is a video about the different types of pans and pots you're using. Which one would you recommend for which type of food? For sauces for example you sometimes take a pot, sometimes a pan. Which material should be used for which kind of food (aluminium, stainless steel, cast iron, coated, non-coated, etc.) ?
Strangely I’ve never seen this pasta. Today I found a very similar thing in Farmer Jacks, a West Australian shop chain. Mezze Maniche Rigate
Why You add water to the olive oil at the begining?
Besides manicotti is there a different pasta that I can make that is stuffed?
Perfect recipe.
Grazie mille
Finally an actualy recipe. Reaction videos are old. I'm close to blocking your channel for it. You have amazing skills and I would like to learn from you, but most of your content is reactions.