Pasta alla vesuviana (Spicy pasta)

Name: Pasta alla vesuviana (Spicy pasta)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Whole wheat Spaghetti pasta 11.3 oz; Fresh chili pepper 1.3 tsp; Peeled tomatoes 3 ¼ cups; Black olives pitted ¼ cup; Fior di latte mozzarella cheese ¾ cup; Salted capers rinsed 1 ½ tbsp; Red onions &frac23; cup; Fine salt to taste; Extra virgin olive oil to taste; Oregano fresh to taste

it es br de fr

404

Calories per serving

Vegetarian

Energy Kcal 404
Carbohydrates g 54.2
of which sugars g 4.2
Protein g 16.3
Fats g 13.6
of which saturated fat g 4.37
Fiber g 9.7
Cholesterol mg 12
Sodium mg 706

Difficulty: Easy
Prep time: 5 min
Cook time: 20 min
Serving: 4 persone

PRESENTATION

Fast and appetizing, pasta alla vesuviana (spicy pasta) is a first course with Mediterranean flavors, as its name suggests, and an explosion of taste with spicy notes that evokes the energy of the famous volcano that looks over the Gulf of Naples. Fusilli, penne or spaghetti, it doesn't matter: this dish is perfect for a quick meal and shows us that delicious and tasty dishes can be prepared in a short time! A fast sauce with intense flavors, it is the expression of a true and direct cuisine: that of the Neapolitan tradition. And if you want to immerse yourself completely in this combination of flavors, use Piennolo cherry tomatoes, a special variety that grows in the Vesuvian areas.

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INGREDIENTS: Whole wheat Spaghetti pasta 11.3 oz (320 g); Fresh chili pepper 1.3 tsp (6 g); Peeled tomatoes 3 ¼ cups (400 g); Black olives ¼ cup (40 g) - pitted; Fior di latte mozzarella cheese ¾ cup (100 g); Salted capers 1 ½ tbsp (20 g) - rinsed; Red onions ⅔ cup (70 g); Fine salt to taste; Extra virgin olive oil to taste; Oregano to taste - fresh

Preparation

How to prepare Pasta alla vesuviana (Spicy pasta)

To make pasta alla vesuviana (spicy pasta), clean the red onion and slice it thinly 1. Also cut the fresh chilli pepper 2 and olives 3 into thin slices.

Carefully drain the mozzarella and cut it into small pieces 4. Place a pot full of salted water to boil, which will be used to cook the pasta. Pour the olive oil into a pan 5, add the onion 6

and chili pepper 7. Let the onion stew over medium heat adding a couple of ladles of water from the pasta until the onion is soft and golden. Now pour the peeled tomatoes 8 and crush them slightly with a wooden spoon 9.

Then season with olives, capers 10 and salt. Cook the sauce for about 12 minutes over low heat. In the meantime, cook the spaghetti in boiling water for the time indicated on the package 11. When the sauce is cooked, add the mozzarella cheese 12

and add the fresh oregano 13. Drain the pasta, transfer it directly into the pan with the sauce and stir with a ladle of cooking water 14. Mix and serve your pasta alla vesuviana (spicy pasta) hot 15.