Vermicelli extra alla Puttanesca

Traditional Recipes

A classic from Neapolitan tradition, where the boldness of chili pepper meets the savory notes of black olives and caper berries. Completing the dish are the freshness of cherry tomatoes and the fragrance of garlic and parsley. A dish with a strong character, perfect for any season, and capable of enhancing Mediterranean flavors with just a few simple ingredients.

PREPARATION
TIME

25–30 Minutes

INGREDIENTS
FOR

4 Servings

PASTA FORMAT USED

I Caserecci

N.100 VERMICELLI EXTRA

Ingredients

400 g Extra Vermicelli
400 g Fresh cherry tomatoes
2 Garlic cloves
80 g Black olives
30 g Caper berries (or capers)
Chili pepper (to taste)
A bunch of fresh parsley
Extra virgin olive oil (to taste)
Salt (to taste)

Step-by-Step preparation

Step 1 / 4

Wash the cherry tomatoes and parsley, drain the caper berries and cut them in half. Finely chop the parsley leaves and lightly crush the stem with a knife. Cut the cherry tomatoes in half and remove the green top part.

Step 2 / 4

Pour a drizzle of olive oil into a pan and add the peeled and crushed garlic clove. Add the cherry tomatoes, parsley stems, and after a couple of minutes, the black olives. Let it cook over high heat for a few minutes.

Step 3 / 4

Meanwhile, bring a large pot of water to a boil for cooking the Vermicelli. Once boiling, add salt and the pasta. Stir well and drain when al dente.

Step 4 / 4

Remove the tomato and olive sauce from the pan and set it aside on a plate, making sure to discard the garlic. Add the drained pasta to the same pan, pour in a drizzle of olive oil, and stir thoroughly. After just one minute, add back the cherry tomatoes and quickly toss everything together. Plate and serve.

Scorri la Ricetta

Watch the Video Recipe

Alternatively, you can use

La Pasta di una Volta

Pastificio Artigiano Cav. Giuseppe Cocco