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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.