I've never been ambitious with cooking until watching your channel. I made your cacciattore last week, it was amazing. Going to make it again this week, and maybe this as well. 😊
Didn‘t know this dish has a special name. That’s how I make my favorite pasta dish - even same pasta shape. Love it! Only thing: This recipe is supposed to feed 3 people. I’m sorry but I manage to eat this alone😂.
It’s great to hear you love the dish and that it’s become a favorite for you! Sometimes, a delicious pasta dish is just too tempting to share. Enjoy every bite! 🍝😄
Is it your only main course, or as is usual in Italy, one of 2 main courses in a 5-course meal? If it's your only main course, it explains why you can eat it all by yourself. :-D Same here, or enough for a maximum of two people if I'm not hungry, btw. ;-)
same here. only sometimes, I use a little less olive oil and add a bit of butter, or sometimes I mix the parmigiana/pecorino into a spoon of stracciatella and add it on top of the end.
Ciao ! “Scarpariello” nel dialetto napoletano, in italiano standard sarebbe “Calzolaio”. Anche io vengo dalla regione Campania. Questo piatto quindi ti porta dei ricordi di famiglia. 😊
Salve! I'm so glad the story resonated with you. It’s wonderful to hear about your grandfather's connection to Caserta. Thank you for sharing that with me, and I hope you enjoy making and eating Pasta allo Scarpariello! ❤️👞🍝
I love these dishes that you use the timer for. My friends and family don’t believe that dishes so beautiful and delicious are so simple to make. I have made every dish from your videos and anticipate loving this dish as much as all the others! Ciao
Thank you so much for your kind words! I'm thrilled to hear you've enjoyed the dishes and that they’ve impressed your friends and family. I hope you love this new recipe just as much. Ciao and happy cooking! 🍽️
made this for lunch but with with penne and whatever cherry tomatoes i could get. excellent, super quick super easy, definitely a staple recipe from now on!!!
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!
What an incredible, simple, Vegetarian recipe Chef Vincenzo! I have already shared it with My Vegetarian Friend at work! Bellisimo! Keep up the great work!
This is a great example of how a few simple ingredients done properly can be amazing. I made this and it was awesome! I love how it's a bit creamy without cream (I'm not a cream sauce fan), and I didn't even miss not having meat in it. Thank you so much.
Vincenzo, I cheated on you by watching a Pasta Grannies video, but found a wonderful recipe for spinach pasta/ricotta gnocchi. Now I find your cherry tomato pasta and I feel like this is a historic week for me. Many thanks.
I love Paccheri. It's Rigatoni's big brother. Unfortunately, it's not sold everywhere. But, when I see it I buy it. Lovely, simple recipe. Often the simplest are the best!
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.
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
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.
In less than ten minutes on the way to heaven❤!! Thank you for this great recipe and the reminder that the genius lies in simplicity! Vincenzo You are simply brilliant 👍i
Love the video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest the pasta aloo scarpariello looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️ pasta is my favourite food i love making it
“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. ❤
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.
It's incredible, I don't know if this is a coincidence or not but each time I don't know what to cook and I haven't some ingredients to make what I like, you came with a new dish and I have all the ingredients. Like, are you some sort of divinity ?
That's amazing to hear! I'm so glad my recipes align with what you have on hand. Maybe it's a bit of kitchen magic! ✨ Enjoy cooking Pasta allo Scarpariello! 🍅🍝
Going to try out... Few years ago I saw the movie, some guy made something like that... Just tomatoes on the pan, olive, fried a bit and put into this pasta - spaghetti. So simply 🙂👍🏻Same as fettuccine... Love it, tried with three different cheeses. Peccorino, parmigiano and grana padano too... Love it. That taste of butter and at the cheese... Very important to good grated 🙂Thank you for sharing your cousin 👍🏻
That sounds delicious! Simple tomato and olive pasta dishes can be so satisfying. Your take on fettuccine with different cheeses sounds fantastic too-each cheese brings its own unique flavor. Grating the cheese well definitely makes a big difference. Enjoy trying out Pasta allo Scarpariello! 🍅🍝🧀
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 😋
I've watched a video on how to make a version of Minestrone called Mbakbaka. It looked like this, but had chunks of lamb, green chilies, and this one used mezzi rigatoni instead of ditalini.
This is pretty much my go-to recipe. I like to add crushed pistacchi as a twist and some added texture. Never seen canned cherry tomatoes, so I just use fresh ones and sometimes just a little bit of tomato concentrate to cheat.
@@vincenzosplate Yes, I've got some Tortiglioni, seems like this will work well with that shape. Love your ROASTING of J'Oliver btw, he's not popular in my house!
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.) ?
A few but tasty ingredients is all that is needed to make a delicious pasta dish and that's what I call the art of cooking. Using loads of more or less exotic ingredients may look exclusive and difficult and yes, it's still an art to combine all those flavours and get something tasty from it, but in my opinion, the true art is found in the simple, yet tasty dishes.
Absolutely! The beauty of cooking lies in making something delicious with just a few quality ingredients. It's amazing how simple flavors can come together to create something extraordinary. That's the essence of Pasta allo Scarpariello! 🍝
One of the simplest dishes in our cuisine… a little tomato and a little pecorino and parmigiano. ;) After all, simple like almost all Italian pasta dishes. Here in fact we have a “Pasta al Pomodoro” (tomato pasta) simply called differently. PS: Often by us in Italy some dishes change the name, but in the end it is almost the same dish.
Used to make a very similar dish for my dad after his bowel cancer surgery (though I used Rigatoni). Initially he wasnt much of a fan but grew to look forwards to it. Of course being a grumpy old Scot in his 70s, he wanted extra cheese, so I'd be going through a lot of parmagianno. XD
How many kinds of pasta exist in Italy? This pasta you have cooked is unknown to me. Thank you very much, Vincenzo, for sharing your recipe video with us.
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.
Looks very nice. Another pasta dish I never heard of that I'd be interested in. I like that pasta shape, not sure it's called, looks like it catches sauce & possibly other stuff well in the inside. I like Spagetti-like pasta dishes like this. An Italian cheese pasta sauce dish with this shape would probably be nice too. By the way, saw that you made a Mushroom pasta recently & that gave me an idea about an Onion Pasta dish or Creamy Onion Pasta dish. Also French Onion Pasta popped in my mind for second, but figured might not be considerable since it's French Onion (not Italian), not sure. Creamy version of that as well.
It would definitely work well with a cheesy pasta sauce too! Your idea for an Onion Pasta or Creamy Onion Pasta sounds delicious, and I think a French Onion Pasta could be an interesting fusion dish. It's great to experiment and mix flavors from different cuisines. Thanks for sharing your thoughts! 🍝🧅🧀
Thank you my friend ❤️ its the right steps, first garlic then the chilli flakes and then tomatoes. So the oil will absorb the spiciness and garlic flavour
I've made this previously but only with fresh Cherry tomatoes and no cheese or chilli as that's the recipe that I had and I love it, it's my go to when I get good Cherry tomatoes. Mezze Maniche rigate would work as well I assume?
Nice! Now, those cherry tomatoes, when they are cooked, can we preserve them like that? Over winter? You gave me another great tip when you told me to freeze the pesto, which I've been doing for years now! But what about those tomatoes, I don't like jars. Thank you!
@@vincenzosplate Maybe you could consider making a video on the many kinds of tubular pastas. There are SO many and very often they are associated with a specific recipe. From Ancini De Pepe (which I would argue had a tiny pinhole in it) to Ziti. There must be about 100 of 'em.
My garden is bursting (literally) with sweet cherry tomatoes and I was looking for a good way to use them. I probably have enough tomatoes to make a gallon of sauce! I may try freezing some of the sauce when it reaches the point that one would put in the cheese.
That sounds like a fantastic plan! Cherry tomatoes can make a deliciously sweet sauce. Freezing it before adding cheese is a great idea; it’ll give you flexibility to add the cheese when you’re ready to use the sauce. You might also consider roasting some of the cherry tomatoes to deepen their flavor before making the sauce. Enjoy your tomato bounty! 🍅🍲
Finally got all the authentic ingredients for this recipe. We found it very filling, tomato's a little acidic. Maybe the store bought cherry tomatoes. But aroma very nice, taste I give it a 7 and would make again. I paired it with Italian meatballs for more protein.
Excellent dish as always and easy to prepare 😀 I would like to ask about a brand called "Baresa", is it good, I buy their tomatoes in a can and they are excellent for me. Thanks again for the great recipe 😀😀
I'm glad you enjoyed the dish! Baresa is known for producing high-quality canned tomatoes and other Italian products. If you find their tomatoes excellent for your recipes, that's a great sign. It's always good to find brands that work well for your cooking needs. Thanks for your feedback, and happy cooking! 🍅
@@vincenzosplate absolutely delicious !!! I used fresh cherry tomatoes only as I couldn't find canned in our market... and a different shape of pasta...
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?
Great Job! Although I think the main differnece from the classic pasta alla pomodoro is subtle: using mix of fresh and tinned tomato, and also a mix of 2 cheese dring cooking. I recon the creaminess is the thing here. I would like to know your opinion on red wines to go alone with pasta - like, what is the prefernce betweenn chianti, montepulciano, primitivo and so on..
Thank you! You're right, the combination of fresh and tinned tomatoes and the mix of cheeses create a unique creaminess in Pasta allo Scarpariello. For pairing wine with pasta, Chianti is a classic choice with its balanced acidity and fruity notes. Montepulciano offers a robust flavor, great for richer dishes, while Primitivo has a bold, jammy profile. It ultimately depends on your taste, but you can't go wrong with any of these! 🍷🍝
A shoe repair person is a _cobbler_ in English, which is also a food! Although it's a dessert, not a delicious pasta. (And one of my favorite desserts, in fact.)
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
I've never been ambitious with cooking until watching your channel. I made your cacciattore last week, it was amazing. Going to make it again this week, and maybe this as well. 😊
OMG,I think I just found my new sauce and pasta for seafood Fri diavelo.❤
So simple, so quick and looks delicious!
Didn‘t know this dish has a special name. That’s how I make my favorite pasta dish - even same pasta shape. Love it! Only thing: This recipe is supposed to feed 3 people. I’m sorry but I manage to eat this alone😂.
It’s great to hear you love the dish and that it’s become a favorite for you! Sometimes, a delicious pasta dish is just too tempting to share. Enjoy every bite! 🍝😄
Is it your only main course, or as is usual in Italy, one of 2 main courses in a 5-course meal?
If it's your only main course, it explains why you can eat it all by yourself. :-D
Same here, or enough for a maximum of two people if I'm not hungry, btw. ;-)
Same here. I’ve cooked this for over 30 years without ever knowing it had a name. My pasta was rigatoni but now I’ll change it.
same here. only sometimes, I use a little less olive oil and add a bit of butter, or sometimes I mix the parmigiana/pecorino into a spoon of stracciatella and add it on top of the end.
Salve Vincenzo! Tanti grazie per la storia dei scarpellio...my grandfather was a shoemaker from Caserta❤ this touched my heart...
Ciao ! “Scarpariello” nel dialetto napoletano, in italiano standard sarebbe “Calzolaio”. Anche io vengo dalla regione Campania. Questo piatto quindi ti porta dei ricordi di famiglia. 😊
Salve! I'm so glad the story resonated with you. It’s wonderful to hear about your grandfather's connection to Caserta. Thank you for sharing that with me, and I hope you enjoy making and eating Pasta allo Scarpariello! ❤️👞🍝
I loved watching this video, Chef! Thank you my friend! I’m looking forward to trying this dish and explore using the pasta cut with more dishes.
Thank you for another delicious recipe. Simple foods I find are the most eligant and best tasting, and the reason why I love Italian foods.
Keep it simple and you never go wrong..glad you like the recipe
I love these dishes that you use the timer for. My friends and family don’t believe that dishes so beautiful and delicious are so simple to make. I have made every dish from your videos and anticipate loving this dish as much as all the others! Ciao
Thank you so much for your kind words! I'm thrilled to hear you've enjoyed the dishes and that they’ve impressed your friends and family. I hope you love this new recipe just as much. Ciao and happy cooking! 🍽️
This reminds me of a pasta dish my mom used to make. It was my favorite and I’d forgotten about it. ❤
Glad to hear that this pasta brought back warm memories to you! I hope you give it a try😊
Wow! It's wonderful that you showcase the original recipies. I can be in India and transport my soul to Naples. Thank you so much Vincenzo!
You're welcome my friend! I'm so happy to hear that you enjoyed this recipe 😊
@@vincenzosplate waiting for more of your recipes 🌸
made this for lunch but with with penne and whatever cherry tomatoes i could get. excellent, super quick super easy, definitely a staple recipe from now on!!!
Yes, with penne is also very good! Next time try with paccheri, it is delicious and you can get more sauce!
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!
What an incredible, simple, Vegetarian recipe Chef Vincenzo! I have already shared it with My Vegetarian Friend at work! Bellisimo! Keep up the great work!
I'm so happy to hear that you enjoyed this recipe my friend! Stay tuned for more delicious dishes 😊
This is a great example of how a few simple ingredients done properly can be amazing. I made this and it was awesome! I love how it's a bit creamy without cream (I'm not a cream sauce fan), and I didn't even miss not having meat in it. Thank you so much.
Yes, this is what I am trying to tell people! Simplicity is the best ❤️
Vincenzo, I cheated on you by watching a Pasta Grannies video, but found a wonderful recipe for spinach pasta/ricotta gnocchi. Now I find your cherry tomato pasta and I feel like this is a historic week for me. Many thanks.
hahah thanks for being so honest with me! I'm happy to hear that you have found some recipes that you love!
I love Paccheri. It's Rigatoni's big brother. Unfortunately, it's not sold everywhere. But, when I see it I buy it.
Lovely, simple recipe. Often the simplest are the best!
Yes, the simplicity is the best in my opinion!
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.
That looks absolutely delicious! Thank you for that simple but delicious dish
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
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.
In less than ten minutes on the way to heaven❤!! Thank you for this great recipe and the reminder that the genius lies in simplicity! Vincenzo You are simply brilliant 👍i
Thank you so much for this heartwarming message! ❤
Thank you Vincenzo, for the nice recipe but also for your great taste in music.
Hahah and thank you for following along ❤
Vince that’s a beautiful dish. Keep them coming.
Mate your dishes are excellent. Thank you for your videos.
You're welcome my friend! Which of my recipes is your favorite till now!?😊
I swear im learning more Italian and Italian culture , then i ever did in school :D the recipes as well it's just worth watching all of this!
Love the video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest the pasta aloo scarpariello looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️ pasta is my favourite food i love making it
Thank you so much for your love and support ❤
“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. ❤
So easy, and I bet it was delicious!
Looks delicious, there is no way this couldn’t be excellent. Now I will have to try this recipe as well and thanks for the great video.
You're welcome my friend!
This one of my favorite pastas of all time🤩🤩🤩
One of mines too!!
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.
It's incredible, I don't know if this is a coincidence or not but each time I don't know what to cook and I haven't some ingredients to make what I like, you came with a new dish and I have all the ingredients. Like, are you some sort of divinity ?
That's amazing to hear! I'm so glad my recipes align with what you have on hand. Maybe it's a bit of kitchen magic! ✨ Enjoy cooking Pasta allo Scarpariello! 🍅🍝
Going to try out... Few years ago I saw the movie, some guy made something like that... Just tomatoes on the pan, olive, fried a bit and put into this pasta - spaghetti. So simply 🙂👍🏻Same as fettuccine... Love it, tried with three different cheeses. Peccorino, parmigiano and grana padano too... Love it. That taste of butter and at the cheese... Very important to good grated 🙂Thank you for sharing your cousin 👍🏻
That sounds delicious! Simple tomato and olive pasta dishes can be so satisfying. Your take on fettuccine with different cheeses sounds fantastic too-each cheese brings its own unique flavor. Grating the cheese well definitely makes a big difference. Enjoy trying out Pasta allo Scarpariello! 🍅🍝🧀
@@vincenzosplate Thank you 🙂
Perfect recipe.
Grazie mille
Oh thank you my friend! Have you tried other my recipes?
Vincenzo, I never fail to impress with your recipes. Thank you! Looking forward to making this one 🤝
Happy to have inspired you to try this recipe! 😊 Let me know how it goes
Pasta Zozzona di Giorgione is my favourite so far but I will make this one soon as well, looks delicious👍. Thank you Vincenzo!
Happy to hear that you have liked Pasta Zozzona, I hope you enjoy even this one just as much 😊
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 😋
Lovely story about the origins of this dish ❤
It's such an interesting story!
looks soo delicious
Thank you. Hope you make it soon
I don't believe I've ever seen this pasta before but it looks like the perfect mouthful!
I hope you enjoy my friend🤤🍝
Hey Vincenzo! Just cooked this recipe and oh my god it's AMAZING! So easy and extremely tasty. Keep up the great work! :D
Thank you my friend ❤️
Enjoy ☺️
Made this last night. Opened a great bottle of Italian wine to go along with it. The pasta was fabulous.
Great job my friend!
Happy that you enjoyed your dinner ❤️
The slow motion skillet flip done it for me 😂😂❤
That looks delicious! 😋😋😋❤️❤️❤️
Simply delicious! A must make👍😊
It really is! I hope you enjoy!
Beautiful! Bellissimo, I know what I am having tomorrow, this is simply bòidheach (in Scottish Gaelic) All the best to you and everyone here x
Enjoy my friend 😊
I've watched a video on how to make a version of Minestrone called Mbakbaka. It looked like this, but had chunks of lamb, green chilies, and this one used mezzi rigatoni instead of ditalini.
Sounds delicious! 😋🤤
In Italy, all dishes have an interesting history. You gotta love that!
That's true ❤️
Thank you Vincenzo for the short vacation to naples ❤ Greetings from Vienna
This is pretty much my go-to recipe. I like to add crushed pistacchi as a twist and some added texture. Never seen canned cherry tomatoes, so I just use fresh ones and sometimes just a little bit of tomato concentrate to cheat.
Nice touch with crushed pistacchi!! Sounds interesting! ❤️
Seen cherry tomatoes in a tin many times and thought, why would I need them... I will be buying some next time I seem them!
Now you know what to cook with them! Enjoy 😊
@@vincenzosplate Yes, I've got some Tortiglioni, seems like this will work well with that shape. Love your ROASTING of J'Oliver btw, he's not popular in my house!
I love to try this so I am making it!! With your steps and omg it’s delicious ❤❤
You should definitely ! And tell me how it will go! ❤️
@@vincenzosplate I made it step by step with your instructions and omg everyone loved it!! You have brought my cooking to a whole new level! 🧡🐦⬛
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.) ?
Looks more than beautiful ❤❤❤ I will try it, one step more to be an Italian Cook 😂😂😂 thank a lot for your receipts ❤❤❤
Thank you my dear friend!
I wish you luck in becoming a chef who knows how to cook italian dishes 😊
Wow! Simple but, great!
Yes, the simplicity wins every time!
Ooo chilli flakes, I've made scarpariello many times before with Pasta Grammar's recipe. I'm going to have to give this one a try!
Let me know which one you'll prefer 😊
I added a tin of tuna chunks in oil I drained the oil and it tasted fantastic 😊
A few but tasty ingredients is all that is needed to make a delicious pasta dish and that's what I call the art of cooking. Using loads of more or less exotic ingredients may look exclusive and difficult and yes, it's still an art to combine all those flavours and get something tasty from it, but in my opinion, the true art is found in the simple, yet tasty dishes.
Absolutely! The beauty of cooking lies in making something delicious with just a few quality ingredients. It's amazing how simple flavors can come together to create something extraordinary. That's the essence of Pasta allo Scarpariello! 🍝
Hi Vincenzo - Great job! I love this dish! I will definitely try to make it!
One of the simplest dishes in our cuisine… a little tomato and a little pecorino and parmigiano. ;) After all, simple like almost all Italian pasta dishes. Here in fact we have a “Pasta al Pomodoro” (tomato pasta) simply called differently.
PS: Often by us in Italy some dishes change the name, but in the end it is almost the same dish.
Happy to have inspired you to try this recipe 😊
That look delicious, Vince ❤ I get all the ingredients and during the week I make the recipe.
Let me know how it will turn out for you my friend 😊
Fantastic simple is best ❤
Canned Cherry tomatos, a nice idea. and the dish just looks very good and tasty.
Will you give a try to this recipe?😊
@@vincenzosplate Yes
Used to make a very similar dish for my dad after his bowel cancer surgery (though I used Rigatoni).
Initially he wasnt much of a fan but grew to look forwards to it. Of course being a grumpy old Scot in his 70s, he wanted extra cheese, so I'd be going through a lot of parmagianno. XD
Glad this video brought back warm memories of you father to you❤
This has also been one of our favorites for years (from an old Food Network article). We add Swiss chard to ours
Excellent twist to the recipe! Enjoy my friend ❤
Wow amazing vegetarian recipe I love this Vincenzo !
Happy to hear my friend! Stay tuned for more delicious recipes 😊
@@vincenzosplate Thank you
Dinners sorted, thanks again!
Happy to help my friend ❤️
Bravo well done Vincenzo
Thank you my friend!❤️
How many kinds of pasta exist in Italy? This pasta you have cooked is unknown to me.
Thank you very much, Vincenzo, for sharing your recipe video with us.
Around 350
More than 300 types of pasta!
Thank you for watching me my friend ❤️
So the English translation is The Shoemaker's Pasta? I love it! I always have leftover cherry tomatoes, this will definitely be made!!!
Yes, "Scarpariello" is the term in the Neapolitan dialect for "Calzolaio” (shoemaker) in standard Italian.
That's correct! Let me know how this recipe will turn out for you😊
Love it❤❤❤
Enjoy my friend! ❤️
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.
looks great 😋. ill have to look out for that style of pasta. i would probably add some black olives
With olives it is another type of pasta called - Pasta alla Puttanesca. I have a recipe , you should try it out!
www.vincenzosplate.com
Looks very nice. Another pasta dish I never heard of that I'd be interested in. I like that pasta shape, not sure it's called, looks like it catches sauce & possibly other stuff well in the inside. I like Spagetti-like pasta dishes like this. An Italian cheese pasta sauce dish with this shape would probably be nice too. By the way, saw that you made a Mushroom pasta recently & that gave me an idea about an Onion Pasta dish or Creamy Onion Pasta dish. Also French Onion Pasta popped in my mind for second, but figured might not be considerable since it's French Onion (not Italian), not sure. Creamy version of that as well.
It would definitely work well with a cheesy pasta sauce too! Your idea for an Onion Pasta or Creamy Onion Pasta sounds delicious, and I think a French Onion Pasta could be an interesting fusion dish. It's great to experiment and mix flavors from different cuisines. Thanks for sharing your thoughts! 🍝🧅🧀
Thank you Vincenzo!
You're welcome my friend😊
Well done, Maestro!
Thank you my friend 😊
Again, an amazing dish. Thanks V! Question: why add the garlic so early? At least after the chilli flakes.
Thank you my friend ❤️
its the right steps, first garlic then the chilli flakes and then tomatoes. So the oil will absorb the spiciness and garlic flavour
I've made this previously but only with fresh Cherry tomatoes and no cheese or chilli as that's the recipe that I had and I love it, it's my go to when I get good Cherry tomatoes. Mezze Maniche rigate would work as well I assume?
Yes, sure!
Great job my friend 😊
Simplicity ❤
Nice! Now, those cherry tomatoes, when they are cooked, can we preserve them like that? Over winter? You gave me another great tip when you told me to freeze the pesto, which I've been doing for years now! But what about those tomatoes, I don't like jars. Thank you!
Wow! That looks SO good. I love Pecorino cheese.
I hope you enjoy this pasta as much as I did 😊
@@vincenzosplate Maybe you could consider making a video on the many kinds of tubular pastas. There are SO many and very often they are associated with a specific recipe. From Ancini De Pepe (which I would argue had a tiny pinhole in it) to Ziti. There must be about 100 of 'em.
I’m your fan u teach me make authentic delicious pasta thanks alot
Aw thank you so much for the support my friend 😊 It means a lot to me❤
My garden is bursting (literally) with sweet cherry tomatoes and I was looking for a good way to use them. I probably have enough tomatoes to make a gallon of sauce! I may try freezing some of the sauce when it reaches the point that one would put in the cheese.
That sounds like a fantastic plan! Cherry tomatoes can make a deliciously sweet sauce. Freezing it before adding cheese is a great idea; it’ll give you flexibility to add the cheese when you’re ready to use the sauce. You might also consider roasting some of the cherry tomatoes to deepen their flavor before making the sauce. Enjoy your tomato bounty! 🍅🍲
Lovely
As always the best moment is when Vincenzo tastes the pasta 🤣
Hahaha glad you enjoy that moment😂
Oooh, have to make this!
I hope you enjoy😊
Cannot wait to make this and visit Little Italy in San Diego for those Italian canned cherry tomatoes, the cheeses and hopefully find that pasta type.
Let me know if you give a try to this recipe! I would love to hear how it turns out for you 😊
Finally got all the authentic ingredients for this recipe. We found it very filling, tomato's a little acidic. Maybe the store bought cherry tomatoes. But aroma very nice, taste I give it a 7 and would make again. I paired it with Italian meatballs for more protein.
Nice recipe. Thanks. Greetings
Stay tuned for more delicious recipes❤
Looks delicious
It is! Try to make it!❤️
Brilliant! I will try that next time I see that shape pasta. Looks great. I'm surprised there was no extra pecorino after you plated it, but ok!
Haha you can always add an extra touch of pecorino at the end😊 Enjoy!
Marvellous! I reckon a handful of spinach would be a fine addition. Chef do you have any spinach recipes?
Yes my friend! You can find them in my website at www.vincenzosplate.com 😊
I make this all the time, so easy
Glad to hear that you're a fan ❤
Love the video
Thank you❤
Excellent dish as always and easy to prepare 😀 I would like to ask about a brand called "Baresa", is it good, I buy their tomatoes in a can and they are excellent for me. Thanks again for the great recipe 😀😀
I'm glad you enjoyed the dish! Baresa is known for producing high-quality canned tomatoes and other Italian products. If you find their tomatoes excellent for your recipes, that's a great sign. It's always good to find brands that work well for your cooking needs. Thanks for your feedback, and happy cooking! 🍅
I'm going to make this tonight !!!
How did it turn out?😄
@@vincenzosplate absolutely delicious !!! I used fresh cherry tomatoes only as I couldn't find canned in our market... and a different shape of pasta...
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?
I love the cooking, these ones are a lot better than the reactions :)
Noted! Stay tuned for more cooking videos😊
That looks soooooo delicious! Vincenzo, what do you think about having a few cherry tomatoes as a garnish?🤔
Why not! Have fun cooking this recipe mate!
Great Job! Although I think the main differnece from the classic pasta alla pomodoro is subtle: using mix of fresh and tinned tomato, and also a mix of 2 cheese dring cooking. I recon the creaminess is the thing here. I would like to know your opinion on red wines to go alone with pasta - like, what is the prefernce betweenn chianti, montepulciano, primitivo and so on..
Thank you! You're right, the combination of fresh and tinned tomatoes and the mix of cheeses create a unique creaminess in Pasta allo Scarpariello. For pairing wine with pasta, Chianti is a classic choice with its balanced acidity and fruity notes. Montepulciano offers a robust flavor, great for richer dishes, while Primitivo has a bold, jammy profile. It ultimately depends on your taste, but you can't go wrong with any of these! 🍷🍝
Love the recipe...and using Verdi's "Brindisi" from "La Traviata" as a sound track!
Glad you enjoyed the recipe and the music choice 😄
Thank you Vincenzo
You're welcome my friend ❤
A shoe repair person is a _cobbler_ in English, which is also a food! Although it's a dessert, not a delicious pasta. (And one of my favorite desserts, in fact.)
Scarpariello for dinner, cobbler for dessert! The perfect pair of shoes! ❤😂
Oh wow! So it means you can have shoe dinner 😋
@@vincenzosplateWho would have guessed shoes could be so delicious! 😋❤
I have never thought of it, but as soon as you mentioned that shoes should be involved I realised that shoes must be involved somehow to get the name.
hahah yeah, it's in the name of the recipe
Thank you for taking me to naples!
😊 ❤️