Pasta alla vesuviana (Spicy pasta)

Method5 steps · about 25 min

1. 1

   Step 1: Peel and thinly slice the red onion (70 g). Thinly slice the fresh chili and pitted black olives (40 g).

   Uses 6 g fresh chili pepper · 40 g black olives · 70 g red onion

2. 2

   Step 2: Drain the mozzarella well and dice. Bring a pot of salted water to a boil for the pasta. Heat olive oil in a pan and add the prepared sliced onion.

   Uses 100 g fior di latte mozzarella · Fine salt to taste · Extra virgin olive oil to taste · water for boiling pasta, use ladles from pot for onion/sauce · 70 g red onion thinly sliced

3. 3

   Step 3: Add the sliced chili to the onion. Stew over medium heat, adding a couple of ladles of hot water from the pasta pot, until the onion is soft and lightly golden. Add the peeled tomatoes (400 g) and crush lightly with a spoon.

   Uses 400 g peeled tomatoes · 6 g fresh chili thinly sliced · sliced onion added to hot olive oil · a couple ladles of hot salted pot water to soften onions

4. 4

   Step 4: Add the prepared sliced olives, rinsed capers (20 g) and salt to taste (to taste). Simmer over low heat for about 12 minutes. Meanwhile, cook the whole-wheat spaghetti (320 g) in the boiling water according to the package. Stir the prepared diced mozzarella into the cooked sauce.

   Simmer Sauce · 12 minUses 320 g whole-wheat spaghetti · 20 g salted capers · Fine salt to taste · softened onion/chili with lightly crushed peeled tomatoes · 40 g pitted black olives thinly sliced · 100 g fior-di-latte mozzarella drained and cut small

5. 5

   Step 5: Add fresh oregano. Transfer the cooked drained spaghetti to the prepared sauce with a ladle of reserved pasta water and toss well. Serve hot.

   Uses Oregano fresh to taste · 320 g spaghetti boiled according to its package and drained · tomato onion chili olive caper sauce simmered 12 minutes then mozzarella added · one ladle of the same pasta cooking water for tossing