Penne alla Vesuviana | Neapolitan flavor ready in 20 min

Bring a large pot with 3-4 liters of water to a boil over high heat. When the water comes to a boil, add sea salt and pour in the penne rigate pasta. Cook according to the package instructions until al dente (approximately 10–11 minutes). Before draining, reserve one cup (approx. 150 ml) of the pasta cooking water.

While the pasta is cooking, wash the cherry tomatoes and cut them in half. Peel the garlic cloves and lightly crush them or slice them thinly. The black olives can be left whole or cut into rounds, and quickly rinse the capers under cold running water to remove excess salt.

In a large, deep skillet, heat the extra virgin olive oil over medium heat. Add the garlic and chili flakes, sautéing for 1 minute until the aromas are released without burning the garlic. Add the halved cherry tomatoes, black olives, capers, and dried oregano. Cook for 5–7 minutes, gently pressing the tomatoes with a wooden spoon so they release their sweet juices and form a delicious emulsion. Season with a pinch of sea salt and freshly ground pepper.