Print Recipe
Capellini alla Vesuviana
A verison of the Neapolitan "Spaghetti alla Vesuviana" made with capellini. A spicy pasta dish with a sauce consisting of tomatoes, olives, capers, garlic, oregano, red pepper flakes, and Parmesan.
servings: 4
total time: 20 minutes
recipe by: Frankie
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
Advertisements
Directions
- Cook your pasta about 1 minute shy of package directions, drain and set aside.
- Heat the olive oil in a dutch oven or large saucepan over medium heat.
- Add the garlic cloves and cook while stirring until fragrant, about 30 seconds.
- 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.
- Pour the contents of the pan into a blender and puree until smooth.
- Pour the sauce back into the pan over medium-low. Add the red pepper flakes and oregano and simmer for 2 minutes.
- Stir the olives and capers into the sauce. Cook sauce for 2 more minutes. Add salt and pepper to taste.
- Take the sauce off the heat and stir in the pasta and HALF the Parmesan cheese, toss to coat.
- Serve the pasta with the remaining Parmesan sprinkled on top.
Similar Recipes by Keyword:
capellinivesuvianamain_dishes30-minutes-or-lesseasypastaitalianvegetarianmeatless
