Vesuvius pasta

If you are looking for a quick first course, Vesuvian pasta is the recipe for you. Get ready for an explosion of flavours!

Already from the name we can understand what are the origins of this first Mediterranean dish and what is its main characteristic. In fact, Vesuvian pasta originates from the city of Naples , located at the foot of the dormant volcano and is a quick and easy recipe that is worth keeping in mind. Preparing it is really simple and just a handful of typical ingredients of Italian cuisine are enough.

If you really want to make this first spicy dish in the traditional way then you will have to get the piennolo tomatoes , a particular variety that grows right at the foot of the volcano. Conversely, use quality peeled tomatoes: the result will still be excellent.

How to prepare the Vesuvian pasta recipe

1. First, cook the pasta in plenty of salted water for the time indicated on the package.
2. Meanwhile, in a separate pan, heat the oil and brown the onion cut into thin slices and the chopped chilli. Once tender, add the peeled tomatoes crushed with a fork, the olives cut into slices, the desalted capers and a pinch of salt. Let it cook for about ten minutes .
3. Once the sauce is ready , add the diced mozzarella and let it drip for the entire preparation time of the sauce. Mix well and let it melt.
4. Drain the pasta, add it to the sauce and perfume everything with the fresh oregano. Stir in a ladle of cooking water until it becomes creamy and then serve.

You can also decide to prepare the dish in advance and transform it into baked Vesuvius pasta. In this case we advise you to follow the recipe but choose a short pasta shape such as fusilli or penne. Once all the ingredients are mixed, pour it into a pyrophile suitable for cooking in the oven and pass it at 200°C for 10 minutes , just long enough for a nice crust to form. Serve it hot.

If you liked this quick first course, we suggest you also try the legendary Scarpariello pasta , also of Neapolitan origins.

storage

This pasta can be kept in the refrigerator for 2-3 days well covered in plastic wrap. You can heat it in a pan, in the oven or in the microwave before consuming it.

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