Torta settecentesca di vermicelli e pomodori

This is an eighteenth-century recipe from Naples, which I found in my mother’s recipe book, a book that contains quite a few recipes from her Neapolitan grandmother. It is an easy, attractive and delicious dish, but it demands the finest ingredients: the best tomatoes, good buffalo mozzarella and the best olive oil. I make this in a round earthenware dish, just because it looks beautiful, but a lasagne dish will do.