Italian
Pasta alla Vesuviana
by Giallozafferano · 2.9M subscribers on YouTube
Pasta alla Vesuviana is an easy and quick first course, with an express sauce made of tomatoes, olives, capers, onions, and chili pepper. An explosion of taste with spicy notes that evokes the energy of the famous volcano overlooking the Gulf of Naples. Fusilli, penne, or spaghetti: pasta alla vesuviana is perfect for a quick meal and shows that in little time you can get exquisite and delicious dishes!
- Difficulty
- easy
Ingredients
9 items- Red OnionRed onion
- Peperoncino RossoRed chili pepper
- Olive OilExtra-virgin olive oil
- Peeled TomatoesCanned peeled tomatoes
- Desalted CapersDesalted capers, roughly chopped
- OlivesOlives, roughly chopped
- Pasta (Spaghetti Integrali)Whole wheat spaghetti (or any pasta shape)
- Fiordilatte MozzarellaFior di latte mozzarella, diced
- Fresh OreganoFresh oregano leaves
Method
- Finely slice the red onion and slice the red chili pepper. Heat a pan with a drizzle of oil, add the onion and chili (keeping some seeds) and sauté for about 10 minutes, adding a couple of ladles of pasta cooking water to help it stew.
- Add the peeled tomatoes to the pan, crushing them lightly. Then add the drained capers (previously desalted and roughly chopped) and the olives, roughly chopped as well. Give it a quick stir, lower the heat, and let it simmer for about 10 minutes (the time to cook the pasta).
- Meanwhile, cook your pasta (the video uses whole wheat spaghetti) in salted boiling water until al dente.
- Cut the fior di latte mozzarella into small cubes. When the sauce is ready, add the mozzarella cubes and fresh oregano leaves. Stir gently.
- Drain the pasta directly into the pan with the sauce, toss well to combine, and serve immediately.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
