Laura’s ‘Spaghetti Allo Scarpariello’

Spaghetti Allo Scarpariello, AKA, The Cobbler’s Wife 

Have you ever heard of The Pasta Queen? She is my latest obsession and possibly my personal hero. Pasta has been my favorite food as long as I can remember and she makes all pasta look delicious and her videos are hilarious! One that caught my eye is “The Cobbler’s Wife.” While she — the Pasta Queen not the Cobbler’s Wife — does not give exact measurements from her recipes, I took that upon myself to make what I think is honestly a phenomenal and fresh tasting pasta dish. The traditional recipe calls for spaghetti, though I also love this dish with fettuccine. Let’s make our fresh tomato pasta recipe!

This is Pasta with Fresh Tomatoes, Garlic, and Basil, i.e., a Fresh Tomato Pasta Recipe

It’s that simple! Along with that, you’re going to be adding some cheese. It’s very basic in its ingredients yet powerful with its flavor. Josh and I travelled to Italy a few years ago (you can read about it here) and one of the things that distinguishes traditional Italian food versus the food we claim to be Italian food is how heavy the sauces are. In Italy, sauces are light, there’s not a lot of it, and its purpose is to highlight the ingredients. In North America, we typically slather pasta in a sauce (and while this can be good) you sometimes lose the authenticity of the ingredients and the dish.

Do You Have to Peel Tomatoes for Pasta Sauce?

Not in this recipe! The cherry tomatoes are perfect for their size and you can literally just toss them in the pot. If you wish, you can slice them in half, but, no peeling required!

Did You Know You Can Freeze Fresh Tomatoes?

They can be raw or cooked, sliced or whole. It’s a great option if you want to enjoy these fresh beauties all year.

What Does ‘Scarpariello’ Mean?

“Scarpariello” literally translates to “shoe-maker,” hence the nickname for this pasta recipe, “the shoe cobbler’s wife.”


  1. 13 cloves of garlic
  2. 2-3 cups of cherry tomatoes
  3. ½ cup parmigiano
  4. ½ cup pecorino
  5. ⅔ cup torn fresh basil
  6. Olive oil to cover the base of your pot (around ½ inch thick)
  7. pasta water
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 4 servings

For full recipe and instructions go to Sift.


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