Vermicelli di Positano

Method

1. Bring a pot of water to a boil, add salt, and cook the vermicelli until al dente.
2. Meanwhile, dice the tomatoes and place them in a bowl.
3. Finely chop the spring onions, celery, garlic, parsley, and basil.
4. Add the chopped mixture to the bowl with the tomatoes.
5. Season with olive oil, salt, and oregano. Mix well.
6. Drain the pasta and add it to the dressing.
7. Toss thoroughly. Optionally add a drizzle of olive oil and a pinch of oregano.
8. Serve lukewarm or cold.