Spaghetti alla Vesuviana

A spicy pasta dish using a spiked tomato sauce with red chili pepper, olives, and capers.

5 from 1 vote

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Prep Time: 5

Cook Time: 30

Total Time: 35

Nutrition

Calories: 895kcal

Author: Max Cozzi

Servings: 2

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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