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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.

4.48 from 172 ratings

A pasta as hot as a volcano!

1st main course – Primo piatto

Difficulty: easy

Cost: low

Calories: 517kcal

Prep: 5

Cook: 20

Total: 25

sugar free

vegetarian

Difficulty: easy

Cost: low

Calories: 517kcal

Prep: 5

Cook: 20

Total: 25

sugar free

vegetarian

Amount

servings

Ingredients list

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

Equipment

Cooking pot

Frying pan

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.
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!