Penne alla Vesuviana (4)

I already have a version of Spaghetti Vesuvius on this site, but this version from Sophie Grigson’s ” Sunshine Food” is good when fresh tomatoes are in season. You want the ripest, fully flavoured tomatoes for this.

Penne alla Vesuviana (4)
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Penne alla Vesuviana (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Prepare all the ingredients in advance. Bring a large pan of well salted water to a rolling boil- you want 1 litre of water for every 100 g pasta. Tip in the pasta and cook until al dente. Drain and return to the pan.
  2. As soon as you start cooking the pasta heat up the olive oil. Add the tomatoes, tomato puree, sugar and a little salt and pepper. Cook briskly for about 2 minutes then add the two cheeses and the oregano. Stir, then cover and cook over a low heat until the pasta is done- some 6 or 7 minutes.
  3. Spoon the sauce over the drained pasta. Mix well over a gentle heat then add the basil and serve immediately.
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