The Vesuvian pasta is a main dish from the Neapolitan tradition with Mediterranean flavors. I created this recipe by making a sauce with garlic, chili pepper, peeled tomatoes, olives, and capers. Once cooked, the pasta is combined with the sauce and fresh mozzarella is added. This Vesuvian pasta is a main dish with an explosive flavor, just as the name of the recipe suggests!
For more traditional recipes, check out the collection Main Dishes of Italian Cuisine
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz pasta
- 1 1/2 cups peeled tomatoes
- 3/4 oz black olives
- 1/2 oz capers
- 1 chili pepper
- 1 3/4 oz fresh mozzarella
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Steps
To make Vesuvian pasta, pour a drizzle of extra virgin olive oil, garlic, and chopped chili pepper into a pan. Cook for 5 minutes over medium heat.
Then add the crushed peeled tomatoes, rinse the jar with some water, and pour it into the pan to extend the sauce. Cover with a lid and cook for 15 minutes on low heat.
Cut the olives in half and add them to the sauce along with the capers, stir, and continue cooking the sauce for another 10 minutes, finally adding salt.
Cook the pasta in plenty of boiling salted water. Drain the pasta al dente and pour it into the pan with the sauce.
Cut the mozzarella into cubes, drain and squeeze it well, then add it to the pasta off the heat.
Mix quickly and serve. Enjoy your meal!
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