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Copy LinkCapellini alla Vesuviana
Servings: 4
Total Time: 20 minutes
Ingredients
3 TBSP olive oil
3 medium garlic cloves, peeled
1 14-ounce can whole peeled tomatoes
salt & pepper
1 lb capellini (or any thin long pasta)
1 tsp red pepper flakes
1 tsp dried oregano
1/4 cup chopped green olives
2 TBSP capers
1/2 cup freshly grated Parmesan cheese
Directions
1. Cook your pasta about 1 minute shy of package directions, drain and set aside.
2. Heat the olive oil in a dutch oven or large saucepan over medium heat.
3. Add the garlic cloves and cook while stirring until fragrant, about 30 seconds.
4. Stir in the tomatoes (with any juice from the can), 1/4 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, about 2 minutes.
5. Pour the contents of the pan into a blender and puree until smooth.
6. Pour the sauce back into the pan over medium-low. Add the red pepper flakes and oregano and simmer for 2 minutes.
7. Stir the olives and capers into the sauce. Cook sauce for 2 more minutes. Add salt and pepper to taste.
8. Take the sauce off the heat and stir in the pasta and HALF the Parmesan cheese, toss to coat.
9. Serve the pasta with the remaining Parmesan sprinkled on top.
2. Heat the olive oil in a dutch oven or large saucepan over medium heat.
3. Add the garlic cloves and cook while stirring until fragrant, about 30 seconds.
4. Stir in the tomatoes (with any juice from the can), 1/4 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, about 2 minutes.
5. Pour the contents of the pan into a blender and puree until smooth.
6. Pour the sauce back into the pan over medium-low. Add the red pepper flakes and oregano and simmer for 2 minutes.
7. Stir the olives and capers into the sauce. Cook sauce for 2 more minutes. Add salt and pepper to taste.
8. Take the sauce off the heat and stir in the pasta and HALF the Parmesan cheese, toss to coat.
9. Serve the pasta with the remaining Parmesan sprinkled on top.
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