Vesuviana Pasta

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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!
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
Amount
4
servings

Ingredients list

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!
Pasta alla vesuviana
Calories: 517kcal (26%)Carbohydrates: 84g (28%)Protein: 22g (44%)Fat: 11g (17%)Saturated fatty acids: 5g (25%)Cholesterol: 25mg (8%)

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