Vermicelli di Positano

User Reviews

5.0

150 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • marinating time

    1 hr

  • Total Time

    25 mins

  • Servings

    4

  • Calories

    531 kcal

  • Course

    Main Course

Vermicelli di Positano

This delicious light vegetarian/vegan pasta dish from Positano on the Amalfi coast is a super easy no-cook recipe, meaning you only have to cook the pasta. Perfect for summer meals, as a side at BBQs or for light lunches. Another authentic Italian pasta recipe from The Pasta Project!

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Ingredients

Servings
  • 400 g vermicelli (14oz) or spaghetti
  • 500 g mature small tomatoes (1.1lbs) Red or different coloured datterini or cherry tomatoes
  • ½ onion peeled and finely chopped
  • 2 garlic cloves peeled. 1 finely chopped
  • 2 celery stalks finely chopped
  • 1 cup fresh parsley finely chopped
  • ½ cup basil leaves finely chopped
  • 1 teaspoon dried oregano or 2 sprigs fresh oregano
  • 4-5 tablespoons extra virgin olive oil.
  • salt for pasta and to taste
  • black pepper to taste
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Instructions

  1. Chop the onion, celery and one garlic clove very finely (I put them in a hand-held food processor) Cut the tomatoes in halves or quarters. Chop the fresh herbs
  2. Rub the other garlic clove onto the sides of a large bowl that can also accommodate the pasta when it’s cooked.
  3. Put the tomatoes and chopped vegetables into a large bowl. Add the herbs.
  4. Add salt and pepper to taste and the olive oil. Mix everything together well.
  5. Cover with cling film and leave to marinate for an hour or 2 (not in the fridge). I prefer to leave it for at least 2 hours.
  6. Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
  7. Cook the vermicelli al dente according to the instructions on the packet. (normally 13 minutes)
  8. As soon as the pasta is cooked, drain it and add it to the bowl with the tomato mixture and a little more olive oil if it seems dry. Mix everything together well.
  9. Serve immediately sprinkled with a little more chopped parsley.

Notes

  • You can also make this recipe with other types of long pasta such as spaghetti, linguine, tagliolini etc. The cooking times do not include the time needed to marinate the tomatoes or boil the water for the pasta.

Nutrition Information

Show Details
Calories 531kcal (27%) Carbohydrates 82g (27%) Protein 15g (30%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 23mg (1%) Potassium 643mg (18%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 2472IU (49%) Vitamin C 39mg (43%) Calcium 66mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 531 kcal

% Daily Value*

Calories 531kcal 27%
Carbohydrates 82g 27%
Protein 15g 30%
Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Sodium 23mg 1%
Potassium 643mg 14%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 2472IU 49%
Vitamin C 39mg 43%
Calcium 66mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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