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    Home » Recipe

    Published: Jun 15, 2023 by maxcozzi · This post may contain affiliate links · 317 Comments

    Spaghetti alla Vesuviana

    Termed to be as angry as Mount Vesuvius, spaghetti alla vesuviana is a spicy pasta recipe containing fresh red chili pepper, olives, and capers. This flavor packed tomato sauce is definitely one of my favorites for spaghetti. It's fast and easy and will on the table in no time at all! 

    Spaghetti Alla vesuviana

    This is a southern Italian pasta from Naples created in the shadow of Mount Vesuvius. I imagine it was inspired by the volcano's heat, although I believe my recipe won't have quite the same amount of heat. 

    Similar to pasta alla puttanesca, which uses an olive based tomato sauce, this recipe has a spicer kick with the additional of red chili pepper and capers. I don't find it to be overwhelming spicy, but if you are more sensitive to spicy pasta you can remove the seeds from the red chili pepper. 

    This is typically served as a first course in a traditional Italian dinner after an anti-pasta dish, such as artichoke carpaccio. And could be proceeded with a meat or seafood option like mediterranean halibut or za'atar roast chicken. 

    Key Ingredients

    • Onion
    • Garlic
    • Red Fresno Pepper
    • Olive Oil
    • Tomatoes
    • Parmesan Cheese

    Full ingredient list in recipe below. 

    Variations

    Puttanesca sauce is a similar version of this recipe, just swap the chili and capers for anchovies and double the olives. Some other pasta shapes work too, such as bucatini or cappelini (pasta alla vesuviana). 

    Top Tip

    When the tomato sauce is cooking, smash the olives a bit to release their flavor into the sauce. 

    More pasta dishes

    Looking for other pasta dishes to try? Check these out,

    • Penne alla Salmone
    • Rigatoni Arrabbiata
    • Pasta E Piselli
    Spaghetti alla vesuviana

    Spaghetti alla Vesuviana

    A spicy pasta dish using a spiked tomato sauce with red chili pepper, olives, and capers.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes

    Nutrition

    Calories: 895kcal | Carbohydrates: 112g | Protein: 38g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 34mg | Sodium: 2986mg | Potassium: 1075mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1177IU | Vitamin C: 57mg | Calcium: 732mg | Iron: 5mg
    Calories: 895kcal
    Author: Max Cozzi
    Servings: 2
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoon olive oil
    • 1 small white onion, (diced)
    • 4 cloves garlic, (minced)
    • 1 red fresno pepper, (diced)
    • 14 oz can of crushed tomatoes
    • ½ cup kalamata olives, (or other black olives)
    • 2 tablespoon capers
    • 8 oz spaghetti
    • 1 teaspoon salt, (plus more for the pasta water)
    • 1 cup parmesan cheese, (freshly grated)
    • basil, (for serving)

    Instructions

    • Bring a large sauté pan or fry pan to medium heat and add the olive oil, onion, garlic, salt, and red fresno pepper. Sauté for about 7 minutes or until the onion is translucent.
    • Add the tomatoes, kalamata olives, and capers and cook for additional 15 minutes.
    • While the sauce is cooking, bring a large pot of salted water to boil and cook your spaghetti according to the package directions. Save 1 cup of pasta water and drain the pasta.
    • Add the pasta water, spaghetti, and parmesan cheese to the sauce and stir until the sauce thickens and starts to stick to the pasta, about 2-3 minutes.
    • Serve with some chiffonade basil, olive oil, and cracked pepper.

    Video

    Notes

    Pasta water is essential to a good sauce! I often save an extra cup after boiling the pasta in case the sauce dries out fast while tossing with the spaghetti. 
    Course: dinner
    Cuisine: Italian, Mediterranean
    Keyword: capers, easy, fast, olive oil, parmesan cheese, pasta, pasta alla vesuviana, quick, simple, spaghetti, spicy, tomaotes, tomato sauce, vegetarian
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    Food Safety

    • Cook meat to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    Did you make Mediterranean halibut with rosemary? Rate the recipe above!

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    Max Cozzi, the creator of Redwood Kitchen food blog

    Hi, I'm Max! Welcome to Redwood Kitchen, where you will find tasty and approachable recipes. I am inspired by life in the PNW, from the Mediterranean climate to the asian influenced culinary scene.

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