5.0 from 150 votes
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!
Prep Time
10 mins
Cook Time
10 mins
marinating time
1 hr
Total Time
25 mins
Servings: 4
Calories: 531 kcal
Course:
Main Course
Cuisine:
Mediterranean , Italian
Ingredients
- 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
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
- 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
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
% 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.