Pasta alla Vesuviana: the strength of Neapolitan flavour

Pasta alla Vesuviana: Neapolitan flavour in the kitchen

Pasta alla Vesuviana is a recipe that, through its history, expresses the strength and richness of southern Italy: tomatoes, olives, capers, chili pepper and mozzarella combine in a mix of bold, balanced flavours typical of the Neapolitan tradition. Widely appreciated for its simplicity, it has been described as the “Vesuvian version of fusilli” with tomato and mozzarella, ideal for catching every drop of sauce thanks to the pasta’s rough texture. It is also considered a flavour-packed dish, a true expression of the generous land around Mount Vesuvius.

The story of a dish that comes to life from Mount Vesuvius

The story of pasta alla vesuviana dates back to the Bourbon era, when the tomato – introduced from the Americas – entered Neapolitan cuisine. The mineral-rich volcanic soil favoured the cultivation of tomatoes, chili peppers, olives and capers, which are the key ingredients in this dish. Tradition also recommends using copper pans or skillets to enhance the flavours. Despite its humble origins, this dish has gained popularity far beyond Campania, spreading across Italy.

The traditional recipe for pasta alla Vesuviana

The recipe is straightforward: in a large pan, gently sauté chopped onion with chili in olive oil. Add crushed peeled tomatoes and cook for about 10–15 minutes, adding some pasta water if needed. Halfway through, add desalted olives and capers and continue cooking for another 5-10 minutes. Drain the pasta – traditionally vermicelli – al dente and toss it in the pan. Turn off the heat, add diced mozzarella (well-drained) and a generous sprinkle of oregano. Stir for a few seconds and serve: the mozzarella will gently melt, giving the dish a creamy, irresistible texture. Suggested variations: replace mozzarella with burrata or stracciatella, add anchovies, or bake for a crispy top.