Vermicelli alla napoletana
Vermicelli alla napoletana
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For 6-8 people
600 g vermicelli (a kind of pasta)
1 kg tomatoes
50 g capers
2 cloves garlic
150 g green olives, pitted
extra virgin olive oil
1 red pepper
parsley
salt
Saute garlic in oil, add the tomatoes and simmer for about 20 minutes.
Add the red pepper, capers and olives, pitted and chopped and cook for another 20 minutes.
Meanwhile cook the vermicelli in boiling salted water and drain them al dente.
Toss with the sauce and sprinkle with chopped parsley.
(Thanks to Claudia R.)
