Spaghetti Vesuvio Style is a Mediterranean first course with a full and enveloping taste, simple to make but definitely flavorful!

A rich sauce with TOMATOES peeled, green and black olives, a pinch of CHILI PEPPER that adds that delightful tingling on the palate, and to finish, a nice sprinkle of grated cheese!

While the recipe I found online was prepared by cooking the pasta and sauce separately, for this dish I decided to cook the spaghetti like risotto, cooking them in the creamy sauce and adding some boiling water as needed.

COOKING THE PASTA like risotto makes it more enveloped in the sauce, definitely appetizing, and well combined with the sauce, delightful to both the eyes and the palate!

For these simple Mediterranean dishes with few ingredients, you need to focus on quality: juicy and fragrant peeled tomatoes and flavorful olives are a must!

IF YOU ALSO WANT TO COOK THE PASTA LIKE RISOTTO, IT’S VERY SIMPLE, BUT I INVITE YOU TO FOLLOW THIS RECIPE CLICK → HERE

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IF YOU ARE LOOKING FOR A DELICIOUS AND SIMPLE FIRST COURSE, HERE IT IS:

Difficulty: Very easy
Cost: Inexpensive
Rest time: 5 Minutes
Preparation time: 10 Minutes
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

INGREDIENTS RECIPE SPAGHETTI VESUVIO STYLE

11 oz spaghetti
21 oz peeled tomatoes
1.75 oz black olives
1.75 oz green olives
0.7 oz capers
1 hot chili pepper
1 shallot
3 tablespoons extra virgin olive oil
to taste salt
to taste Parmigiano Reggiano DOP (grated)
to taste basil

TOOLS RECIPE SPAGHETTI VESUVIO STYLE

#ADV

High-sided casseroles
Pans
Food scales
Wok

PREPARATION OF THE SPAGHETTI VESUVIO STYLE RECIPE

1) In a large pan or the wok that I’ve been using for many preparations lately, heat a dash of extra virgin olive oil and as it sizzles, add the finely chopped shallot.
2) Add the fresh chili pepper (or dried if preferred) and after a few minutes, pour in the chopped peeled tomatoes and let it cook over moderate heat for about 10 minutes.
3) In the meantime, cook the pasta in boiling salted water; long pasta for me such as spaghetti, bucatini, reginette, linguine!
4) While the pasta is cooking, add to the sauce the black and green olives, capers, some fresh basil leaves, and adjust the seasoning of the sauce.
5) The sauce should not be too thick, so add a ladle of pasta cooking water if needed…
6) When the spaghetti are al dente, drain them and pour them directly into the pan with the sauce of peeled tomatoes, olives, capers, mixing well and adding also some grated cheese to taste.
A simple and tasty first course …
enjoy your meal!
Annalisa

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Annalisa says …

A simple Mediterranean first course and for this very reason gourmet, that we can also flavor with a pinch of dried oregano!