An explosion of flavours of the Mediterranean, that's how I would describe pasta "alla Vesuviana" or pasta "Vesuvio style", the Neapolitan vulcano! As you might expect this is a spicy one although, of course, you can choose how much spicy you want it to be.
Very similar to a Puttanesca pasta but without the anchovies, this is a beautiful pasta dish with olives and capers, light and easy to make, so I am not convinced when people say that eating pasta makes you fat. It entirely depends on the sauce that goes with it. A lovely light sauce like this is a good one to make if you want to stay slim and..happy!
Yes, because eating nice tasty and colourful Mediterranean food can only make you happy. Feed your body and your soul at the same time.
- Prep Time : 15 minutes
- Cook Time : 25 minutes
- Yield : 4
In a pan stir fry the garlic cloves with the 3 tbsp of olive oil and the chopped chilly. When it sizzles add the tomatoes, a pinch of salt and let it bubble up for 15 minutes. Whiz the sauce to a puree consistency, whizzing is optional, it is the way I like it.
Cook the pasta al dente in salty water for 2 minutes less than the cooking instructions on the packet.
Chop the olives into quarters and add them to the sauce with the capers and the dried oregano. Mix well and let it simmer for a couple of minutes.
Drain the pasta and add it to the sauce with a little cooking water. Drizzle with olive oil, add the grated Pecorino cheese, a grind of pepper, stir well and serve.