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Neapolitan Vermicelli

  • 25 minutes
  • Easy
  • First Courses

Ingredients: Per 4 servings

  • 1 ½ lb vermicelli (thin spaghetti)
  • 3 ½ oz lard
  • 3 ½ oz tomatoes
  • salt and pepper
  • grated Pecorino cheese


Put the oil into a pan over moderate heat, warm it, and pour in the tomato puree. Add salt and pepper, cover and leave to cook for about 20 minutes. Put another pan containing salted water onto the heat and as soon as it comes to the boil, put in the vermicelli to cook. When they are cooked, drain and dress with the tomato sauce and a generous helping of grated cheese.