Pasta allo scarpariello
- Very easy
- 20 min
- Kcal 221
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.
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.
We suggest eating the pasta immediately, but you can keep the sauce in the fridge for a couple of days.
If there is leftover pasta, a good way to reuse it is to make a very tasty pan-fried pasta frittata, which is also traditional in Naples.