Ingredients
SPAGHETTI
320 gr
PEELED TOMATOES
800 gr
MOZZARELLA
125 gr
PITTED BLACK OLIVES
40 gr
CAPERS DESALTED
20 gr
CHILLI IN OIL
1 Teaspoon
RED ONION
1
ORIGAN
q.b.
EXTRA VIRGIN OLIVE OIL
q.b.
SALE
q.b.
Vesuvian pasta is a typical first course from Campania, a quick and easy recipe that recalls the famous puttanesca in the ingredients , perfect to prepare for an evening with last-minute guests, or when you have little time available but that doesn’t mean you want to give up on a rich and appetizing course. It is a real “explosion of taste”, hence the reference in the name to the iconic volcano, made with tomatoes , olives , capers , chilli pepper and crumbled mozzarella: this, merging with the heat, will make the dish even more enjoyable.

To bring it to the table, just prepare a spicy sauce by letting the crushed tomatoes cook with sautéed onion and chilli pepper in oil , then add the pitted olives into slices and the desalted capers, and then pour the pasta into the pan with the sauce. cooked al dente for the time indicated on the package. At this point, everything is flavored with a little fresh oregano and finally the mozzarella, drained and well squeezed, is added: for a hot and stringy dish with typically Mediterranean aromas.

Instead of peeled tomatoes you can use tomato puree or, when in season, the Piennolo cherry tomatoes : excellence from Campania with the PDO brand, with a very sweet and firm pulp. Those who prefer can replace the mozzarella with buffalo stracciatella or burrata or, for a more savory rendering, can add drained anchovy fillets while cooking.

We have chosen spaghetti , particularly suitable for this preparation, but if you wish you can buy linguine, vermicelli or another format of your liking.

Find out how to prepare Vesuvius pasta by following the procedure and advice step by step. If you liked this recipe, try also the pasta alla ash or the pasta alla sorrentina , or try your hand at pasta alloscarriello .

How to prepare Vesuvius pasta

Step 1
Heat a drizzle of extra virgin olive oil in a non-stick pan
1
.

Step 2
Add the red onion cut into thin slices and the chilli in oil
2
: if you wish, you can replace it with a fresh one cut into small pieces.

Step 3
Leave to brown over medium heat
3
.

Step 4
Add the peeled tomatoes
4
, previously crushed with the prongs of a fork.

Step 5
Season with salt and cook the sauce for about 15 minutes
5
.

Step 6
Then add the sliced ​​black olives and the desalted capers
6
.

Step 7
Continue cooking for another 10 minutes on a low flame, stirring occasionally with a wooden spoon
7
.

Step 8
In the meantime, boil the pasta in plenty of lightly salted boiling water, drain it al dente and pour it into the pan with the sauce
8
.

Step 9
Combine the mozzarella
9
well squeezed and crumbled.

Step 10
Sprinkle with a little fresh oregano
10
and drizzle with a round of raw oil.

Step 11
Keep everything well
eleven
.

Step 12
Divide the Vesuvian pasta into individual plates
12
, bring to the table and serve.