5 from 100 votes
Vermicelli di Positano
Vermicelli di Positano is a fresh pasta dish combining vermicelli with a marinated mixture of cherry tomatoes, finely chopped onion, garlic, celery, and herbs like parsley, basil, and oregano. The olive oil binds the ingredients, creating a flavorful, lightly dressed pasta with bright tomato freshness and herbaceous notes. It’s a dish where the pasta is tossed in the raw tomato marinade shortly after cooking.
Prep Time
10 mins
Cook Time
15 mins
marinating time
1 hr
Total Time
25 mins
Servings:
4
Calories:
531 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 531
% 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.