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Home » Italy's Regions » Campania » Vermicelli di Positano

July 29, 2021

Vermicelli di Positano

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Vermicelli di Positano
Vermicelli di Positano
Vermicelli di Positano

A fresh easy-to-make recipe from the Amalfi coast.

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

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.

vermicelli di poistano

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 on white plate
Step 1 Gather your ingredients

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.

chopped onions, celery and garlic in white bowl. Chopped tomatoes in white bowl. Chopped parsley in white bowl
Step 2 Prepare the ingredients

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. Linguine is also a popular choice for pasta positano!

chopped vegetables and tomatoes in large glass bowl
Step 3 Put all the finely chopped vegetables and quartered tomatoes in a large bowl

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.

fresh basil, parsley and oregano added to veggies in glass bowl
Step 4 Add fresh parsley, basil and oregano.

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!

salt and pepper and extra virgin olive oil added to veggies and herbs in glass bowl.
Step 5 Add salt and pepper to taste and extra virgin olive oil.

As with many Italian recipes, there are a number of different versions of pasta di Positano or alla Positano. 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!

ingredients for positano condiment mixed together in glass bowl
Step 6 Mix all the conddiment ingredients together, cover with plastic wrap and leave to marinate for 1-2 hours.

Making this vermicelli di Positano.

Not only is this vermicelli di Positano recipe light, but it’s also a super easy no-cook recipe. In fact, you only have to cook the pasta. The rest of the ingredients just need to be chopped and then marinated in extra virgin olive oil for an hour or two. I’ve found the longer you leave the veggies the better the flavour. So, two hours is actually better than one!

Dried vermicelli from Garofalo
Step 7 Cook the pasta al dente according to the instructions on the packet.

The tomatoes for this Positano pasta recipe.

As you can see from the photos, I used different coloured datterini tomatoes in this dish. However, I have also made it with only red datterini or cherry tomatoes. It tastes just as good! Make sure the tomatoes are ripe but not too soft as the olive oil will soften them.

cooked vermicelli in glass bowl with the marinated veggies and herbs
Step 8 Add the cooked pasta to the veggies and herbs while it is still warm.

Once you have cooked your pasta, just 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 in glass bowl
Step 9 Once you have mixed everything together serve immediately.

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

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vermicelli di Positano

Vermicelli di Positano

Jacqueline De Bono
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!
5 from 23 votes
Print Recipe Save Recipe Saved!
Prep Time 10 mins
Cook Time 15 mins
marinating time 1 hr
Total Time 25 mins
Course Main Course
Cuisine Campania, Italian, Mediterranean, Southern Italian
Servings 4
Calories 328 kcal

Ingredients
  

  • 400 g vermicelli (14oz) or spaghetti
  • 500 g mature small tomatoes (1.1lbs) Red or different coloured datterini or cherry tomatoes
  • 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 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.

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.
Keyword authentic Italian pasta recipe, pasta positano, pasta salad, raw vegetables, summer pasta, vegan pasta, vegetarian
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vermicelli di Positano

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?

Filed Under: Campania, Vegetarian Pasta dishes, Vermicelli Tagged With: Campania, quick and easy, vegan, vegetarian, vermicelli

Reader Interactions

Comments

  1. Jere Cassidy says

    August 08, 2021 at 8:43 pm

    I just came back from farmer’s market with cherry tomatoes and red onion and I grow basil and parsley. This recipe is calling my name to make. I love all these fresh veggies and the simplicity.

    Reply
  2. Shikha says

    August 07, 2021 at 3:28 pm

    I and my husband love pasta so definitely going to try this out very soon.

    Reply
  3. Deborah - Country at Heart Recipes says

    August 07, 2021 at 1:15 pm

    This pasta recipe looks so simple and easy to make. Perfect for summer cooking! Thanks for sharing.

    Reply
  4. Vanitha Bhat says

    May 27, 2019 at 12:14 pm

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

    Reply
  5. Julia says

    May 25, 2019 at 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.

    Reply
  6. Mary Bostow says

    May 25, 2019 at 2:44 pm

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

    Reply
  7. Gavin says

    May 25, 2019 at 12:02 pm

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

    Reply
  8. Michelle says

    May 25, 2019 at 9:46 am

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

    Reply
  9. henry says

    October 27, 2018 at 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.

    Reply
    • Jacqui says

      October 29, 2018 at 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!

      Reply
  10. Deryn says

    September 25, 2018 at 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!!

    Reply
  11. Ramona says

    August 23, 2018 at 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

    Reply
    • Veronica says

      April 10, 2019 at 9:50 pm

      Could it be made with dried herbs???

      Reply
  12. Michelle says

    August 20, 2018 at 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.

    Reply
  13. Stephanie Simmons says

    August 20, 2018 at 6:37 pm

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

    Reply
  14. Katie Crenshaw | A Fork's Tale says

    August 19, 2018 at 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!

    Reply
  15. Melissa says

    August 18, 2018 at 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!!

    Reply
  16. Linda says

    August 17, 2018 at 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.

    Reply
  17. Jenni LeBaron says

    August 17, 2018 at 7:32 pm

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

    Reply
  18. Beth says

    August 17, 2018 at 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!

    Reply
  19. Kelly Anthony says

    August 17, 2018 at 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.

    Reply
  20. Adriana Lopez Martin says

    August 17, 2018 at 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 =)

    Reply
  21. Gloria says

    August 17, 2018 at 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!!

    Reply
  22. Stine Mari says

    August 16, 2018 at 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.

    Reply
  23. joyce says

    August 16, 2018 at 5:54 pm

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

    Reply
  24. Elizabeth Gannon says

    July 21, 2017 at 5:05 am

    Yes please add me to your mailing list.
    Thank you
    Elizabeth

    Reply
    • admin says

      July 22, 2017 at 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

      Reply

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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where… Read More

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