25-Minute Vesuviana Pasta
Elevate a simple tomato sauce with this Vesuviana Pasta. It's a dish that marries the robust flavors of olives, capers, and fresh tomatoes with perfectly al dente spaghetti. This Italian recipe transforms simple, fresh ingredients into a vibrant meal that is delicious and only takes 25 minutes to make.
Servings 2 people
Calories 633kcal
Ingredients
- 200 grams spaghetti
- 2 tbsp olive oil extra virgin
- 1 can (398mL) peeled plum tomatoes
- 2 tablespoon yellow onion chopped
- ¼ cup black olives, whole, pitted
- ¼ cup green olives, whole, pitted
- 1.5 tablespoon capers rinsed
- ½ cup fresh mozzarella diced
- salt and pepper to taste
Instructions
- Bring a pot of water to a boil, add salt, and drop the spaghetti in. Cook until it's before al dente (about 2-3 minutes before it's done cooking, remove it from the pot and place it into the sauce – it will finish cooking in the sauce)
- While the water is boiling/pasta is cooking, heat olive oil in a pan over medium heat. Add the onion and sauté until tender, about 3-5 minutes.
- Crush the tomatoes with with a fork or your hands, and add to the pan, along with salt and pepper.
- Cook for about 5 minutes, and add the olives and capers.
- Cook sauce until thickened, about 10 more minutes (approximately 15 minutes total cook time for the sauce).
- Add the cooked spaghetti to the sauce, along with a bit of pasta water. Mix the pasta in with the sauce with a pair of tongs.
- Add the mozzarella in, and mix once again until slightly melted. Plate, and enjoy!
Nutrition
Calories: 633kcal | Carbohydrates: 78g | Protein: 20g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 22mg | Sodium: 876mg | Potassium: 277mg | Fiber: 5g | Sugar: 4g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 2mg