Vesuvian pasta is a tasty first course of Campanian origin, easy and quick to prepare.
An explosion of flavor, hence its name, reminiscent of puttanesca pasta for the ingredients used, such as tomato, chili pepper, olives, and capers, but with the addition of mozzarella that makes everything creamy and irresistible, and a few other simple and tasty ingredients.
Read on to find out how to make Vesuvian pasta with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz spaghetti
- 28 oz canned tomatoes
- 1.4 oz black olives (pitted)
- 0.7 oz capers
- 4.4 oz mozzarella
- 1 red onion
- oregano
- 1 chili pepper
- extra virgin olive oil
- salt
Preparation of Vesuvian Pasta
Clean the onion and slice it thinly.
Crush the canned tomatoes.
Heat a drizzle of oil in a large pan and let the onion and chili pepper pieces brown.Add the tomatoes, salt, and cook for a quarter of an hour.
Meanwhile, bring a pot of water to a boil for cooking the pasta and slice the olives.
After fifteen minutes of cooking the sauce, add the olives and capers, stir and let simmer on low heat for another ten minutes.Chop the mozzarella.
When al dente, drain the pasta and add it to the pan with the prepared sauce along with the mozzarella, a sprinkle of oregano, and a drizzle of raw oil.
Mix thoroughly and immediately serve your Vesuvian pasta piping hot.
Notes
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