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Pasta alla vesuviana
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.
A pasta as hot as a volcano!
- 400 g spaghetti
- 400 g peeled tomatoes
- 20 g capers
- 50 g black olives
- 1 red onion
- 125 g mozzarella cheese
- 1 hot pepper dried
- olive oil extra virgin
- oregano to taste
- salt to taste
- 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.
- 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.
- 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.
- 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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