I’ve heard various explanations for why this Neapolitan pasta is attributed to shoemakers. The most logical one is that the busy workers at a shoe factory in Naples had little time and few ingredients at hand at mealtimes, and this speedy sauce was one that they could cook up in a jiffy. At first glance, the ingredients seem familiar, but what makes this dish special is that the pasta is added to the sauce when slightly underdone, and so it becomes infused with the flavors of the sauce as it finishes cooking. Once the cheese is stirred in, the sauce becomes even creamier. I like to use the imported canned cherry tomatoes known as piennolo tomatoes. They are becoming more widely available here, and they are perfect for quick sauces like this one. If you can’t find them, use fresh cherry or grape tomatoes instead.

Shoemaker’s Pasta is a classic Italian dish that combines simple ingredients to create a delicious and comforting meal. It gets its name from the traditional occupation of shoemakers, who would prepare this hearty pasta dish during their lunch breaks. This flavorful pasta dish typically features ingredients like garlic, olive oil, tomatoes, and cheese. It is quick and easy to prepare, making it a popular choice for a satisfying weeknight dinner.

This dish is not only known for its delicious taste but also for its simplicity and versatility. It can be enjoyed as a main course on its own or served alongside a fresh salad or crusty bread. Whether you’re looking for a quick and satisfying weeknight meal or a classic Italian dish to impress your guests, Shoemaker’s Pasta is sure to delight your taste buds.

Serves 4 to 6

INGREDIENTS

• Salt
• 1 large garlic clove, cut in half
• Pinch of crushed red pepper
• 3 tablespoons extra-virgin olive oil
• 1 (14-ounce) can imported cherry tomatoes with juices (see headnote) or 2 cups cherry or grape tomatoes, quartered
• ¼ cup water if using fresh tomatoes
• 12 ounces spaghetti
• 3 tablespoons freshly grated Pecorino Romano
• 3 tablespoons freshly grated Parmigiano-Reggiano
• 4 fresh basil leaves, torn into 2 or 3 pieces each

INSTRUCTIONS

1. Bring a large pot of salted water to a boil.
2. Meanwhile, in a skillet large enough to hold all of the ingredients, cook the garlic and red pepper in the oil over medium heat until the garlic is golden, about 2 minutes.
3. Add the tomatoes and salt to taste; if using fresh tomatoes, add the water. Bring to a simmer over medium heat and cook, stirring occasionally and crushing the tomatoes with the back of a spoon, until the sauce is thickened, about 10 minutes. Discard the garlic.
4. Once the water comes to a boil, add the pasta, stir, and cook, stirring often, until almost but not quite al dente. Scoop out some of the cooking water and set aside. Drain the pasta.
5. Add the cheeses to the simmering sauce, with a little of the cooking water, and stir until the cheese melts.
6. Add the pasta to the sauce, tossing and turning it to coat completely. Cook, stirring gently, until the pasta is al dente.
7. Add the basil and serve immediately.