Penne Napoletane Alla Vesuviana

oven-baked pasta – Blues 1911 CC BY-SA 3.0

Penne Napoletane Alla Vesuviana


– 350 g penne
– 400 g chopped tomatoes
– 40 g of oil
– 50 g of grated pecorino cheese
– 100 g of cubed mozzarella
– Oregano
– Salt

How to make the Penne napoletane alla vesuviana:

Peel the tomatoes and, after removing their seeds, scatter. Cut the mozzarella into thin strips (if serum has a lot, keep it between two towels for a few minutes), pour into a container that is not too wide, and the edges are not excessively high, half cup of oil and the cloves’ crushed garlic. Put the pan on fire, and leave it long enough for the ‘colors and scents of garlic oil, after which discard the garlic. Put hand into the bowl of tomatoes and a big pinch of oregano, salt, and pepper. Stir, cover the pan, put it back on the heat, and leave to cook until tomatoes should not squash. In the meantime, fill a pot of water and bring to boil, drain the pasta al dente, add the sauce, about half of the mozzarella, and pecorino; mix everything well. Spilled all in a wheel, ask yourself over the remaining mozzarella and bake, leaving a few minutes to melt the cheese, then serve.

Serves 4

Penne Napoletane Alla Vesuviana is a Regional recipe from Campania

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at