Vesuviana Pasta

Pasta alla vesuviana

Benvenuti, dear friends of Italian cuisine! Today we are taking you to the sun-drenched region of Campania, where the majestic Mount Vesuvius rises and inspires culinary delights.

Vesuvius of Naples

Vesuviana pasta is a typical pasta dish from Neapolitan cuisine that reflects the flavors of the region in every bite. The base of the dish is spaghetti, which is combined with onions, capers and olives in a spicy tomato sauce. Delicious mozzarella is added to the pasta to round off the taste. The use of fresh ingredients and a hint of oregano give this delicious pasta its characteristic taste.

Pasta alla Vesuviana is a typical pasta dish from Neapolitan cuisine, which takes its name from Mount Vesuvius, a volcano in the Campania region. The base of the dish is spaghetti combined in a spicy tomato sauce with onions, capers and olives. Delicious mozzarella is also added over the pasta to round out the flavor. The use of fresh ingredients and a touch of oregano gives this delicious pasta its characteristic flavor.

Vesuviana Pasta 2
4.52 from 314 ratings
RECIPE BY Jessica | Chef & Author
A pasta as hot as a volcano!
Amount
4
servings
Ingredients list
Difficulty: easy
Cost: low
Calories: 517kcal
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Difficulty: easy
Cost: low
Calories: 517kcal
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
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Directions
  • Bring a pot of well-salted water to a boil.
  • Wash the capers thoroughly under running water. Peel the onion, halve it and cut it into thin half rings. Drain the mozzarella and cut into small pieces.
    20 g capers, 1 red onion, 125 g mozzarella cheese
  • Heat some olive oil in a large frying pan over medium heat and sauté the onions until translucent.
  • Now add the spaghetti to the boiling water and cook until al dente.
    400 g spaghetti
  • Add the peeled tomatoes to the frying pan and carefully crush them with a wooden spoon. Crumble in the dried hot pepper, add the olives and capers and simmer on low heat for about 10 minutes. Then add the mozzarella and a little pasta water. Season with salt and mix everything thoroughly until a creamy sauce is obtained.
    400 g peeled tomatoes, 1 hot pepper, 50 g black olives
  • Drain the pasta and add it directly to the sauce. Mix everything well and let it rest briefly in the frying pan.
  • Finally, arrange on deep plates, sprinkle with dried oregano and serve hot.
    Buon appetito!
Calories: 517kcal (26%)Carbohydrates: 84g (28%)Protein: 22g (44%)Fat: 11g (17%)Saturated fatty acids: 5g (25%)Cholesterol: 25mg (8%)

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