Pasta alla Vesuviana: A Flavorful Italian Classic
If you’re craving a bold, zesty pasta dish with a burst of Mediterranean flavors, look no further than Pasta alla Vesuviana. This recipe combines simple, wholesome ingredients with a delightful mix of textures and tastes that transport you straight to the heart of Italy. With whole wheat spaghetti, spicy fresh chili, tangy capers, and the creamy goodness of fiordilatte mozzarella, this dish is a perfect balance of flavors that will leave your taste buds wanting more.
Ingredients for Pasta alla Vesuviana (Serves 4)
| Ingredient | Amount |
|---|---|
| Whole wheat spaghetti | 320g |
| Fresh chili pepper | 6g |
| Canned peeled tomatoes | 400g |
| Black olives | 40g |
| Fiordilatte mozzarella | 100g |
| Salt-cured capers | 20g |
| Red onions | 70g |
| Sea salt | to taste |
| Extra virgin olive oil | to taste |
| Fresh oregano | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Carbohydrates | 55g |
| Protein | 12g |
| Fat | 14g |
| Fiber | 6g |
| Sodium | 600mg |
| Sugars | 6g |
Note: Nutritional values may vary depending on ingredient brands and specific measurements.
Instructions for Preparing Pasta alla Vesuviana
-
Prep the Ingredients
Begin by preparing the fresh ingredients. Peel and slice the red onion thinly. For a touch of heat, finely slice the fresh chili pepper, ensuring you remove the seeds if you prefer a milder flavor. Drain the fiordilatte mozzarella, then cut it into small cubes. Lastly, prepare the olives by slicing them into rounds and rinse the capers to remove excess salt. -
Boil the Pasta
Fill a large pot with water, add a pinch of sea salt, and bring it to a rolling boil. Once boiling, add the whole wheat spaghetti and cook according to the package instructions until al dente, usually around 8-10 minutes. Be sure to reserve a cup of pasta cooking water before draining. -
Sauté the Aromatics
While the pasta is cooking, heat a couple of tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the sliced red onion and fresh chili to the pan. Allow them to cook gently, stirring occasionally. Add a couple of ladles of the pasta cooking water to help soften the onion and create a base for the sauce. Continue to cook until the onions are soft and golden. -
Prepare the Sauce
Once the onions are ready, add the canned peeled tomatoes to the skillet, breaking them up with a spoon. Stir the mixture well and let it simmer for about 5-10 minutes. Add the black olives and capers, allowing the sauce to develop a rich and tangy flavor. -
Combine the Pasta and Sauce
When the pasta is cooked, drain it, reserving a bit of cooking water. Add the cooked pasta directly to the skillet with the sauce, tossing everything together. If the sauce seems a little thick, add some of the reserved pasta water to help achieve a smooth, cohesive texture. -
Finish the Dish
Once the pasta and sauce are well combined, add the fiordilatte mozzarella to the skillet. Stir gently to incorporate the cheese, letting it melt slightly from the residual heat. Sprinkle fresh oregano over the top to infuse the dish with its aromatic fragrance. -
Serve and Enjoy
Plate the pasta and serve immediately, garnished with a few extra sprigs of oregano or a drizzle of olive oil if desired. Enjoy your Pasta alla Vesuviana hot, fresh, and bursting with flavor.
Tips for Perfect Pasta alla Vesuviana
- If you like your pasta spicier, feel free to add more fresh chili or even a dash of red pepper flakes.
- You can substitute fiordilatte mozzarella with another fresh cheese like buffalo mozzarella if preferred, though the creamy texture of fiordilatte really elevates the dish.
- For a touch of richness, finish with a sprinkle of Parmesan cheese before serving.
This classic Italian pasta dish is a wonderful combination of vibrant flavors and simple ingredients. Perfect for a cozy weeknight dinner or a casual gathering with friends, Pasta alla Vesuviana is sure to impress with its bold, yet comforting taste. Enjoy it with a glass of chilled white wine, and you’ll have the perfect meal to transport your senses straight to the Mediterranean coast. Buon appetito!
