Pasta with Tomato and Scamorza

Pasta with Tomato and Scamorza, a delicious first course recipe for a quick, simple and cheap midweek family meal. It’s just ready to go in less than 30 minutes, just the time to thicken the sauce and cook the pasta: perfect after a long day! 

Let’s see how to make the Pasta with Tomato and Scamorza recipe! So let’s get started.

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Pasta with Tomato and Scamorza

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  • DifficultyVery easy
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time20 Minutes
  • Serving4
  • Cooking methodStove
  • CuisineItalian


12 ounces pasta (340 g – linguine or any type of pasta you prefer)
4 tablespoons extra-virgin olive oil
1/2 onion (chopped – or shallot)
1 clove garlic
chili pepper (op powder)
12.5 ounces tomato sauce (350 g)
3.50 oz cheese (350 g – scamorza, caciocavallo, mozzarella .. )
1 ounce grated parmesan cheese (30 g)


You’ll need:

1 Pot
1 Frying Pan


First, put a pot with plenty of water on the fire and bring to a boil. When the water boils, add the pasta  (I used linguine) and cook it for at least 11 minutes  (according to the directions written on the box).

Then, peel the onion, cut it in half and then into thin slices with a chopper. Pour 4 tablespoons of extra-virgin olive oil into a fairly large pan, let it heat up, add the garlic, the chilli, the sliced onion and let brown for a few minutes.

Remove the garlic , add the tomato sauce (or peeled tomatoes), cover with a lid and cook over low heat for about 20 minutes, until you obtain a thick sauce, not too much liquid, then season with salt. 

Once the pasta is cooked, drain it al dente and pour it into the pan with the sauce, stir and sauté for a few minutes: then, with the heat off, add the cubes of scamorza cheese, mix well, finally sprinkle with the grated Parmesan and serve.

Here it is. Pasta with Tomato and Scamorza is ready. Enjoy!

Pasta with Tomato and Scamorza

Buon appetito.

Pasta with Tomato and Scamorza


You can keep Pasta with Tomato and Scamorza in the refrigerator for 1 day, closed in an airtight container.

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