Pasta e Piselli

“This is one of the very traditional dishes of the so-called alla Napoletana. Neapolitan cuisine has been exported all over the world, thanks to emigrants and Neapolitan chefs living abroad. The cooking principles are very basic – very simple – with the quality of the ingredients contributing to the flavour and taste. This dish has to be cooked with spaghetti or vermicelli, ‘little worms’, as the Neapolitans call it.”