Pasta allo scarpariello is a pasta dish from the city of Naples and the town of Aversa, Campania. It is usually made with pastas, tomatoes, pecorino romano, Parmigiano Reggiano, basil, chili pepper, added virgin olive oil, garlic, and salt. In Campania, it is likewise made with scialatielli pasta and yellow tomatoes. Its name essentially indicates "shoemaker's pasta", referencing an earlier time in the history of Naples of poverty when a shoemaker or cobbler might have been paid in-kind with a dish instead of cash. The word for 'cobbler' is scarparo in Italian language.
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