Recipes · Italian · Main Courses
Pasta allo Scarpariello (Neapolitan Pasta with Cherry Tomatoes, Pecorino and Chilli)
One serving has 661 kcal and 23 g protein, and at least a fifth of a woman's daily need of selenium (124%), thiamin (96%), vitamin C (82%), manganese (73%), folate (66%) and niacin (64%). Ready in 25 minutes.
- Preparation: 5 min
- Cooking: 20 min
- Makes: 1 serving (353 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 100 g Pasta (scialatielli or spaghetti)
- 1 g Salt (for the pasta water)
- 15 g Olive oil
- 5 g Garlic
- 3 g Red chilli
- 200 g Cherry tomatoes
- 5 g Basil, fresh
- 12 g Pecorino Romano, grated
- 12 g Parmigiano Reggiano, grated
Method
- Bring about 1.5 litres of water to the boil and add the salt.
- Meanwhile heat the oil in a wide frying pan over medium heat and cook the crushed garlic and sliced chilli for a minute, until the garlic is pale gold. Add the halved cherry tomatoes and cook over medium-high heat for 8-10 minutes, pressing some with a spoon, until they burst into a sauce. Tear in half the basil.
- Cook the pasta for 2 minutes less than the packet says, and keep a cup of its cooking water.
- Lift the pasta into the sauce with about 60 ml of the cooking water and toss it over the heat for 2 minutes, until the sauce clings.
- Take the pan off the heat, add the pecorino and Parmigiano with another splash of the water, and toss hard until the sauce turns creamy.
- Serve at once with the rest of the basil. The dish is named after the shoemakers (scarpari) of Naples' Quartieri Spagnoli.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 661 kcal | 31% |
| Carbohydrates | 88.6 g | |
| Water | 212 mL | |
| Fiber | 7.6 g | 26% |
| Protein | 23.3 g | 49% |
| Tryptophan | 0.3 g | |
| Threonine | 0.78 g | |
| Isoleucine | 0.96 g | |
| Leucine | 1.8 g | |
| Lysine | 1.1 g | |
| Methionine | 0.37 g | |
| Cystine | 0.31 g | |
| Phenylalanine | 1.1 g | |
| Tyrosine | 0.7 g | |
| Valine | 1.2 g | |
| Histidine | 0.62 g | |
| Fat | 24.1 g | |
| Monounsaturated | 13 g | |
| Polyunsaturated | 2.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.1 g | |
| Saturated | 6.2 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 20.6 mg | |
| Calcium | 331 mg | 33% |
| Copper | 0.45 mg | 50% |
| Iron | 4.5 mg | 25% |
| Magnesium | 92.2 mg | 30% |
| Manganese | 1.3 mg | 73% |
| Phosphorus | 431 mg | 62% |
| Potassium | 809 mg | 17% |
| Selenium | 68.4 µg | 124% |
| Sodium | 720 mg | |
| Zinc | 2.6 mg | 32% |
| Thiamin (vitamin B1) | 1.1 mg | 96% |
| Riboflavin (vitamin B2) | 0.63 mg | 57% |
| Niacin (vitamin B3) | 8.9 mg | 64% |
| Pantothenic acid (vitamin B5) | 0.58 mg | 12% |
| Pyridoxine (vitamin B6) | 0.37 mg | 28% |
| Folate (vitamin B9) | 263 µg | 66% |
| Cobalamin (vitamin B12) | 0.28 µg | 12% |
| Choline | 40.5 mg | 10% |
| Vitamin A | 51 µg | 7% |
| Vitamin C | 61.2 mg | 82% |
| Vitamin D (D2 + D3) | 4.7 IU | 1% |
| Vitamin E | 4.3 mg | 29% |
| Vitamin K | 39.2 µg | 44% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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