Pasta alla Vesuviana
Pasta alla Vesuviana combines briny capers and olives, rich tomatoes, and hot red pepper tossed with al dente pasta and finished with Parmigiano Reggiano and fresh mozzarella.
Servings: 4
Ingredients
- 1 pound vesuvio pasta or spaghetti, linguine, rigatoni
- 1/4 cup extra virgin olive oil
- 1 medium onion diced
- 5 cloves garlic sliced
- 2 tablespoons capers rinsed
- 1 cup pitted and chopped olives see notes below
- 2 teaspoons hot red pepper flakes plus more to taste
- 1 28-ounce can plum tomatoes hand crushed or blender pulsed
- 2 teaspoons Sicilian oregano
- salt and pepper to taste
- 3/4 cup grated Parmigiano Reggiano
- 1/2 pound fresh mozzarella cubed
- 1 cup reserved pasta water will most likley not need all of it
Instructions
- Bring a large pot of salted water to boil.
- Heat a large pan to medium heat with the olive oil. Add the onion and pinch of salt and cook until soft. Add the garlic and cook until golden.
- Add the capers, olives, and hot red pepper flakes and cook for another 2 minutes.
- Add the plum tomatoes and oregano and bring the sauce to a simmer. While the sauce is simmering boil the pasta until 1 minute less than al dente.
- Add 2 ounces of pasta water to the pan and turn heat to medium. Add the pasta to the sauce and stir quickly. Mix well and/or toss to emulsify. Cook until the pasta reaches al dente then remove the pan from the heat.
- Mix in the parmesan and fresh mozzarella. If the sauce is too thick, add a few tablespoons of pasta water to get the consistency just right. Taste test and season with salt and pepper if required. Serve right away.
Notes
- Pasta. I used vesuvio pasta for this dish which can be dificult to find. Any substantial pasta will work for this recipe. Spaghetti, linguine, rigatoni, and penne are all good choices.
- Spice level. This dish is typically made spicy. I will often use double or triple the amounf of hot red pepper flakes specified. Adjust according to personal preference.
- Salt. There are many salty ingredients in this dish. Often no extra salt is needed. Adjust according to taste.
- Olives. Any type of olive can be used. I like to use Castelvetrano, kalamata, and Gaeta for this dish.
- Leftovers. Pasta alla Vesuviana can be saved for up to 3 days and reheated in the microwave.
Nutrition
Calories: 799kcal | Carbohydrates: 92.4g | Protein: 34.6g | Fat: 34.2g | Saturated Fat: 12.6g | Cholesterol: 57mg | Sodium: 1220mg | Fiber: 7g | Sugar: 5.9g | Calcium: 491mg | Iron: 7mg
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