Vesuvian pasta.
Simple, quick, incredibly tasty.
Vesuvian pasta is a rustic dish that is very simple and quick to prepare, typical of the Vesuvian area, and like the places where it is prepared, it is colorful and full of flavor; olives, capers, tomatoes, mozzarella, and a sprinkle of oregano make this dish exceptionally delicious and will capture everyone at the first taste. Try it, it will become one of those dishes you prepare very often, receiving compliments from all your guests 🙂
Try also:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz spaghetti
- 28 oz canned tomatoes
- 2.1 oz pitted black olives
- 1.1 oz desalted capers
- 3.5 oz mozzarella
- 1 red onion
- to taste chili pepper
- to taste extra virgin olive oil
- to taste salt
- to taste oregano
Tools
- 1 Skillet
- 1 Pot
- 1 Tongs
Steps
Peel the onion and slice it thinly.
Rinse the capers to completely remove the salt in which they are preserved.
Cut the olives in half.
Put a drizzle of oil in a large skillet, add chili pepper to taste, the onion, and let it infuse for a moment, then add the capers and olives.
Let it infuse on low heat until the onion wilts, stirring often.
Add the canned tomatoes that you have broken up.
Adjust the salt and cook, stirring occasionally until the sauce thickens.
While the sauce is cooking, dice the mozzarella and let it drain in a strainer in the fridge.
Put a pot of plenty of water on the stove to cook the spaghetti.
Once the sauce is cooked, turn off the heat.
Cook the spaghetti in boiling salted water 1 minute less than the time indicated on the package.
Once the spaghetti is cooked al dente, lift it from the water with tongs and add it to the sauce, mixing to combine everything.
Also add the mozzarella cubes and mix again.
Serve immediately with a sprinkle of oregano and a drizzle of raw oil.
The Vesuvian Pasta is ready to be enjoyed, bon appétit!
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