Vermicelli di Positano
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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marinating time
1 hr
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Total Time
25 mins
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Servings
4
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Calories
531 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Vermicelli di Positano
Description
This recipe for Vermicelli di Positano uses small cherry or datterini tomatoes cut into halves or quarters, combined with finely chopped onion, celery, one garlic clove, and fresh herbs including parsley, basil, and oregano. The vegetables and herbs are mixed with extra virgin olive oil, salt, and black pepper and allowed to marinate at room temperature for up to two hours, which softens the flavors and melds the ingredients.
Vermicelli pasta is cooked al dente and then immediately tossed with the tomato marinade in a large bowl that has been rubbed with a garlic clove to impart subtle garlic aroma. Additional olive oil is added if needed to keep the pasta from drying. The result is a fresh, herbaceous pasta dish with a lightly oily texture and a vibrant, slightly sweet tomato flavor.
Other long pasta shapes like spaghetti, linguine, or tagliolini can be used instead. The marinating step is essential for flavor development. This dish is best served immediately after tossing to maintain the freshness of the ingredients.
Ingredients
- 400 g vermicelli pasta or spaghetti, 14oz
- 500 g tomato Red or different coloured datterini or cherry tomatoes, mature, small, 1.1lbs
- ½ onion peeled and finely chopped
- 2 garlic peeled. 1 finely chopped, cloves
- 2 celery finely chopped, stalks
- 1 cup parsley finely chopped, fresh
- ½ cup basil finely chopped, leaves
- 1 teaspoon oregano or 2 sprigs fresh oregano, dried
- 4-5 tablespoons extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
Instructions
- 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
- Rub the other garlic clove onto the sides of a large bowl that can also accommodate the pasta when it’s cooked.
- Put the tomatoes and chopped vegetables into a large bowl. Add the herbs.
- Add salt and pepper to taste and the olive oil. Mix everything together well.
- 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.
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- Cook the vermicelli al dente according to the instructions on the packet. (normally 13 minutes)
- 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.
- Serve immediately sprinkled with a little more chopped parsley.
Notes
- Other long pasta types such as spaghetti, linguine, or tagliolini can be substituted without changes to cooking times.
- Marinate the tomato and vegetable mixture at room temperature for 1-2 hours to develop flavor before combining with the pasta.
- Rub the serving bowl with garlic before tossing cooked pasta for a subtle aromatic enhancement.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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