Pasta alla Vesuviana

Pasta alla Vesuviana is a dish that captures the intense and rich flavors of Campanian cuisine. There is no single standard recipe for this dish, as variants can vary 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 Vesuvius region, with that Italian touch that must never be missing.

Ingredients

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

Preparation

1. In a large skillet, 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 more vigor to the sauce.
2. Add the peeled tomatoes or tomato passata to the skillet. 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 done cooking, add the buffalo mozzarella cut into cubes and let it melt slightly, stirring gently.
5. Drain the pasta and add it to the skillet with the sauce, adding the fresh basil torn by hand. Mix everything to combine the ingredients.
6. Serve hot and, if desired, sprinkle with grated Parmesan.

This recipe involves the use of ingredients characteristic of the Vesuvian area, such as buffalo mozzarella and tomato, which together create a combination of flavors that recall the fertility and strength of the Campanian territory. Buon appetito!