Spaghettini with Olives and Capers, Vesuvius Style

Spaghettini alla Vesuviana

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

  1. Coarsely chop the canned tomatoes.
  2. 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.