Vermicelli di Positano

Vermicelli di Positano

This fresh tomato vermicelli di Positano recipe is great for summer. You only have to cook the pasta and marinate the vegetables and herbs. Perfect for vegetarians and vegans, easy, nutritious and delicious!

vermicelli di Positano recipe

Have you ever been to Positano? For many Italians and tourists, Positano and the Amalfi coast represent not only the real essence of Italy but Italian cooking at its finest. The cuisine in this part of Italy is full of delicious seafood, wonderful vegetables and fruit ripened in the Mediterranean sun, as well as meat and cheese from the Lattari mountains. However, for me, it’s the marriage of all this produce with pasta that makes the food in this part of Italy so scrumptious!

ingredients for vermicelli di Positano recipe

Gragnano pasta

Positano is only an hour’s drive from Gragnano, a city that has been producing what many believe to be the best dried pasta in Italy (and the world) since 16th century. Needless to say that both the quality and taste of pasta in this area is most probably the best you will find anywhere. For this recipe I used vermicelli made by Garofalo, a company that has been producing pasta in Gragnano since 1789! However, there are many other excellent pasta makers in this area. If you can’t find vermicelli from Gragnano, you can, of course, use other makes of vermicelli or even very thin spaghetti.

chopped onions and herbs in glass bowl for vermicelli di Positano recipe

Pasta recipes from Positano and Amalfi!

The list of pasta dishes from this part of Italy is pretty long, especially when it comes to seafood pasta dishes. However, some of these are not so easy to make at home and in many places fresh seafood is either very expensive or hard to come by. Having said that, there are many recipes from this part of Italy which CAN be made at home and will definitely appeal to seafood lovers, non-seafood lovers and vegetarians. Included in this list and already posted on the Pasta Project  so far are ‘spaghetti alla Nerano‘ (with fried zucchini), ‘spaghetti al limone with ricotta‘, ‘creamy linguine al limone‘ and ‘spaghetti alla puttanesca‘ which needs no introduction to most pasta lovers!

halved cherry tomatoes, chopped onions and herbs in glass bowl for vermicelli di Positano recipe

There are a number of recipes for pasta di Positano or alla Positano and, as I discovered, they’re not always the same! I decided on this vermicelli recipe because it’s so perfect for summer and here in Italy it’s pretty hot at the moment. The forecast for Verona tomorrow is 34 degrees Celsius, so heavy pasta dishes will have to wait for cooler weather!

cherry tomatoes, onions and herbs marinating in glass bowl

Not only is this vermicelli di Positano recipe light, but it’s also a super easy no-cook recipe, meaning you only have to cook the pasta. The rest of the ingredients are marinated in extra virgin olive oil for an hour or two.  Once you have cooked your pasta you just have to mix it with the vegetables and herbs and serve! Give it a try. I’m sure you’ll agree it’s a super dish to add to your pasta repertoire.

vermicelli di Positano recipe

If you make this vermicelli di Positano recipe I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you!

Buon appetito!

(This recipe was originally posted 12 July 2017, but it has been updated with new photos and text!)

vermicelli di Positano recipe


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5 from 20 votes
vermicelli di Positano recipe
Vermicelli di Positano
Prep Time
10 mins
Cook Time
15 mins
marinating time
1 hr
Total Time
25 mins
This delicious light pasta dish from Positano is a super easy no-cook recipe, meaning you only have to cook the pasta.
Course: Main Course
Cuisine: Campania, Italian, Southern Italian
Keyword: pasta recipe, raw vegetables, summer pasta, vegetarian, vermicelli
Servings: 4
Calories: 330 kcal
Author: Jacqueline De Bono
  • 400 g vermicelli Italian pasta (14oz)
  • 600 g mature small tomatoes I used cherry tomatoes (1lb 5 0z)
  • 1/2 onion peeled and finely chopped
  • 2 garlic cloves peeled. 1 finely chopped
  • 2 celery stalks finely chopped
  • 1 cup fresh parsley finely chopped
  • 1/2 cup basil leaves finely chopped
  • 1 teaspoon dried oregano
  • 4-5 tablespoons extra virgin olive oil.
  • salt for pasta and to taste
  • black pepper to taste
  1. Chop the onion, celery, basil, parsley and one garlic clove very finely (I put them in a hand-held food processor) Cut the tomatoes in halves or quarters.

  2. Rub the other garlic clove onto the sides of a large bowl that can also accommodate the pasta when it’s cooked.
  3. Put the tomatoes, chopped vegetables, oregano and olive oil into the bowl, saving a little parsley for serving.

  4. Add salt and pepper to taste and mix everything together well.
  5. Cover with cling film and leave to marinate for an hour or 2 (not in the fridge)
  6. Cooked the vermicelli al dente in boiling salted water according to the instructions on the packet. (normally 13 minutes)
  7. As soon as the pasta is cooked, strain 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.

  8. Serve immediately sprinkled with a little more chopped parsley.
Recipe 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.

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vermicelli di positano recipe

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  • Avatar
    Vanitha Bhat
    May 27, 2019 12:14 pm

    Love pasta!! This simple summery dish is perfect for my dinner table! Salad and pasta in one dish!

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    May 25, 2019 3:05 pm

    I make similar pasta very often because it’s easy and tastes so fresh! Like your trick with rubbing garlic clove onto the serving bowl.

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    Mary Bostow
    May 25, 2019 2:44 pm

    Will try to do this on weekend. This looks very light and fresh!!

  • Avatar
    May 25, 2019 12:02 pm

    So simple & fresh – this could very quickly become a mid week regular in our home.

  • Avatar
    May 25, 2019 9:46 am

    This is just perfect! I can almost taste it, I love all the flavours in this.

  • Avatar
    October 27, 2018 12:49 am

    beautiful, delicious dish. i did roast a sliced yellow bell pepper for 20 minutes and added it to the marianade for an extra dimension. also i’m certain that i violated the Italian palate but after plating the dish, i sprinkled some lemon juice liberally over the serving. thank you for another wonderful pasta DISH.

    • Jacqui
      October 29, 2018 11:42 am

      Very happy you enjoyed this dish so much Henry! Adding a roasted yellow pepper sounds like a delicious idea, even the lemon juice sounds good too!

  • Avatar
    September 25, 2018 11:51 pm

    Wow, so simple, fresh and beautiful. First time on your site…a whole site dedicated to pasta? I’m so into this. haha, I’ll be back!!

  • Avatar
    August 23, 2018 4:21 pm

    Waw Jacqui, how I love the looks and the sound of this beautiful pasta recipe – all that fresh herbs! I really could do with that right now – I have plenty of cherry orange tomatoes in the garden that I need to cook – this is just perfect – thank you for your always yummy pasta recipe – truly inspiring – gratzie amica mia! xx

    • Avatar
      April 10, 2019 9:50 pm

      Could it be made with dried herbs???

  • Avatar
    August 20, 2018 7:59 pm

    Fresh, simple and flavorful! So very Positano! One of my favorite places to visit along the Amalfi Coast. The seafood dishes there are spectacular too. Vermicelli is a great choice of pasta. Very versatile.

  • Avatar
    Stephanie Simmons
    August 20, 2018 6:37 pm

    All the best fresh summer flavors in one pasta dish! This looks simple and amazing!

  • Avatar
    Katie Crenshaw | A Fork’s Tale
    August 19, 2018 3:09 pm

    I am drooling over these pictures. It is such a simple dish, but still amazing from all of the fresh flavors combinations. YUM!

  • Avatar
    August 18, 2018 6:48 pm

    This looks delish, I love a good pasta dish, especially one with minimal cooking required! My hubby’s family is from Italy (the Puglia and Molise regions) so I am always looking for ethnic dishes to make for us to enjoy!!

  • Avatar
    August 17, 2018 10:49 pm

    My neighborhood is called Positano although I’ve never been to a real Positano. But this pasta recipe makes me want to book a trip there! Until then, I will enjoy a big batch of this.

  • Avatar
    Jenni LeBaron
    August 17, 2018 7:32 pm

    I love how fresh and seasonal the ingredients in this are. It’s like a garden in a bowl!

  • Avatar
    August 17, 2018 6:13 pm

    This looks like such a perfect summer pasta dish! Light and fresh! I have a ton of rip cherry tomatoes, at the moment! I’m making this tonight!

  • Avatar
    Kelly Anthony
    August 17, 2018 2:24 pm

    This would be perfect on a hot summer day here in Texas as well. Love that its light and full of fresh ingredients. Thanks for sharing.

  • Avatar
    Adriana Lopez Martin
    August 17, 2018 7:10 am

    Vermicelli is one of my favorite pastas and the using fresh tomatoes makes it such a classic. I prepare this dish often at home and my family loves it =)

  • Avatar
    August 17, 2018 12:22 am

    OMG this is pasta perfection right here. I am not a huge meat sauce person when it comes to pasta dishes. This is right up my alley. Easy, delicious…pour me a glass of wine and this is dinner in a nutshell!!

  • Avatar
    Stine Mari
    August 16, 2018 10:38 pm

    Oh my gosh this looks so yummy! All the fresh vegetables together in a perfect harmony. Adding pasta and it’s impossible to resist.

  • Avatar
    August 16, 2018 5:54 pm

    Sounds like a delicious recipe! A must try, thanks for sharing!

  • Avatar
    Elizabeth Gannon
    July 21, 2017 5:05 am

    Yes please add me to your mailing list.
    Thank you

    • admin
      July 22, 2017 2:08 pm

      Hello Elizabeth. Thank you for your message. I have happily added you to my mailing list. You will now receive the Pasta Project newsletter, which at the moment I write once every couple of weeks. The newsletter includes an update of the latest posts and recipes on the blog and any other relevant news. Thank you again for subscribing. Have a good weekend. Jacqui

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