Vermicelli di Positano

5 from 50 votes

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!

Prep Time10

Cook Time15

marinating time1

Total Time25

Course: Main Course

Cuisine: Campania, Italian, Mediterranean, Southern Italian

Keyword: authentic Italian pasta recipe, pasta positano, pasta salad, raw vegetables, summer pasta, vegan pasta, vegetarian

Servings:

Calories: 531kcal

Author: Jacqui

Ingredients

400 g vermicelli (14oz) or spaghetti
500 g mature small tomatoes (1.1lbs) Red or different coloured datterini or cherry tomatoes
½ onion peeled and finely chopped
2 garlic cloves peeled. 1 finely chopped
2 celery stalks finely chopped
1 cup fresh parsley finely chopped
½ 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.

Nutrition