Name: Spaghettini with Olives and Capers, Vesuvius Style (Spaghettini alla Vesuviana)
Total time: 35 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: 12 Kalamata olives; 8 Sicilian-style green olives; Salt; 3 tablespoons extra virgin olive oil; Pinch crushed red pepper flakes; 1 medium clove garlic; 2 cups canned whole peeled tomatoes with their juice; 1 pound spaghettini; 2 tablespoons capers; 1 to 2 sprigs fresh oregano

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
35 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

This savory pasta dish is from the area around Naples, hence the name “Vesuvius Style.” The rich flavor of tomato is necessary here, so good-quality canned tomatoes are best.

Ingredients

2 cups canned whole peeled tomatoes with their juice
1 medium clove garlic
Pinch <

Method

Coarsely chop the canned tomatoes.
Peel and thinly slice the garlic. Put the garlic, crushed red pepper, and olive oil in a 12-inch skillet and place over medium-high heat. When the garlic begins to sizzle, 1 to 2 minutes, add the tomatoes and lower the heat to medium.