Spaghetti allo Scarpariello (Neapolitan Tomato and Cheese Pasta)
Why this recipe works
- Fast sauce, full flavour: The cherry tomatoes cook down in the same time it takes to boil the spaghetti, keeping the dish quick without relying on a long simmer.
- Glossy cheese finish: Adding the Parmesan and Pecorino Romano off the heat helps them melt gently into the tomato juices and starchy pasta water.
- Bright but savoury: Sweet-tangy tomatoes, salty cheese and fresh basil create a balanced sauce that feels light rather than heavy.
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Authenticity notes
- Neapolitan style: Scarpariello is associated with Naples and is valued for its direct, unfussy combination of tomato, cheese and pasta.
- Simple home cooking: This version keeps the sauce loose and fresh rather than turning it into a long-cooked tomato ragù.
Ingredient notes
- Use ripe tomatoes: Ripe cherry tomatoes give the sauce sweetness, acidity and enough juice to coat the pasta properly.
- Mind the cheese: Pecorino Romano is saltier and sharper than Parmesan, so taste before adding any extra seasoning at the end.
Texture tips
- Use pasta water gradually: Add the reserved cooking water a little at a time while tossing so the sauce turns glossy without becoming watery.
- Take the pan off the heat: Stirring in the cheese away from direct heat reduces the risk of clumping or a grainy texture.
Serving ideas
- Keep sides simple: Serve with a crisp green salad or lightly dressed bitter leaves to balance the richness of the cheese.
- Finish with basil: Fresh basil added at the end gives the pasta a clean herbal lift without dulling its aroma.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with 1.5 tsp of the fine sea salt. Add the spaghetti and cook until just al dente, according to the packet timings. Before draining, scoop out about 150 ml of the starchy cooking water.
- Meanwhile, warm the olive oil in a large frying pan over a low heat. Thinly slice the garlic and cook for 1 to 2 minutes until fragrant and just turning pale gold, without letting it brown.
- Add the cherry tomatoes and the remaining 0.5 tsp fine sea salt, then turn the heat up to medium. Cook for 6 to 8 minutes, stirring and pressing some tomatoes with the back of a spoon, until they burst and form a light, juicy sauce.
- Add the drained spaghetti to the pan and toss well, adding a splash of the reserved pasta water as needed to loosen and gloss the sauce. Tear in most of the fresh basil leaves and toss for 30 seconds so they wilt slightly. Take the pan off the heat.
- Finely grate the Parmesan and Pecorino Romano cheese, then sprinkle them over the pasta off the heat. Toss vigorously until the cheese melts into the sauce and lightly coats the spaghetti; add a little more pasta water if it looks tight. Serve straight away with the remaining basil scattered over.
Recipe notes
Tips
- Keep the garlic on a low heat and stir often; if it browns, it will taste bitter and overpower the tomatoes.
- For the best texture, finish the pasta in the pan and use the reserved cooking water to make the sauce silky rather than oily.
- If serving to anyone who should avoid raw or lightly cooked foods, make sure the cheese is from a pasteurised source.
Substitutions
- Replace Parmesan with extra Pecorino Romano cheese for a sharper, saltier finish.
- Replace Pecorino Romano cheese with extra Parmesan for a milder, nuttier finish.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a frying pan with a splash of water until piping hot, tossing to loosen the sauce.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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