Pasta alla Vesuviana

Method

1. Cut the fior di latte into small cubes and let it drain to remove excess whey.
2. Clean and thinly slice the red onion.
3. Cut the fresh chilli pepper, remove the seeds and inner membrane, then finely chop.
4. In a hot pan with a drizzle of olive oil, gently fry the onion over low heat for about 5 minutes, being careful not to burn it.
5. Add the peeled tomatoes, rinse the container with a little water and pour it in. Cover and cook for 15 minutes.
6. Meanwhile, prepare the olives and capers: rinse the capers under running water to desalt them.
7. After 15 minutes, add the olives and capers, reduce the heat further, and cook for another 10 minutes.
8. Cook the spaghetti in a large pot of salted boiling water.
9. When the pasta is al dente, drain it and add it to the sauce. Toss briefly over the heat (or do a quick sauté if you are confident).
10. Add the drained mozzarella cubes, a drizzle of raw olive oil, and crumbled oregano. Mix well.
11. Plate the pasta and spoon a little extra sauce on top. Serve immediately.