​Pasta allo scarpariello is a pasta dish featuring a simple yet flavorful sauce made from fresh tomatoes, garlic, chili peppers, and a generous amount of grated cheeses like Pecorino Romano and Parmigiano Reggiano. Typically served with pasta varieties such as spaghetti, penne, or fusilli, the dish is finished with fresh basil, embodying the essence of Campanian cuisine. The name "scarpariello" translates to "shoemaker's pasta," rooted in the Quartieri Spagnoli (Spanish Quarters) of Naples.

It's believed that shoemakers' wives created this dish for a quick Monday meal, utilizing leftover Sunday sauce and abundant cheeses, often received as payment for their husbands' services. Over time, the recipe evolved to incorporate fresh tomatoes, reflecting the resourcefulness and culinary traditions of the region.