Pasta alla vesuviana

Pasta alla Vesuviana is a dish that captures the intense and rich flavors of Campania’s cuisine. There isn’t a single, standard recipe for this dish, as variants can differ based on local and personal traditions. However, I can share a basic recipe to create a similar dish that reflects the essence of the culinary tradition of the Vesuvio region, with that Italian touch that should never be missing.

Ingredients

• 320 g of pasta (penne, rigatoni or another format that retains the sauce well)
• 400 g of peeled tomatoes or tomato puree
• 2 cloves of garlic
• 100 g of buffalo mozzarella from Campania, cut into cubes
• Grated Parmesan cheese to taste
• A few leaves of fresh basil
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Chili pepper (optional)

Preparation

1. In a wide pan, heat the extra virgin olive oil over medium heat and add the peeled garlic cloves, letting them brown for a minute. If desired, you can also add a pinch of chili pepper to give the sauce more vigor.
2. Add the peeled tomatoes or tomato puree to the pan. Season with salt and pepper to taste and let cook for about 15-20 minutes, until the sauce has thickened a bit.
3. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente following the instructions on the package.
4. A few minutes before the sauce is finished cooking, add the diced buffalo mozzarella and let it melt slightly, stirring gently.
5. Drain the pasta and add it to the pan with the sauce, incorporating the hand-torn fresh basil. Stir everything together to combine the ingredients.
6. Serve hot and, if desired, sprinkle with grated Parmesan cheese.

This recipe involves the use of characteristic ingredients from the Vesuvian area, such as buffalo mozzarella and tomato, which together create a blend of flavors that evoke the fertility and strength of the Campanian territory. Enjoy your meal!