Fusilli with olives, anchovies and capers
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Stoned black olives |
| 4 | Anchovy fillets, rinsed and patted dry | |
| 1 | tablespoon | Capers, rinsed |
| 1 | tablespoon | Olive oil |
| 2 | Sun-dried tomatoes, packed in oil, finely sliced | |
| 450 | grams | Fresh or 100/4 oz dried pasta (fusilli, penne or other tubular bells, no pasta, sorry) |
| Freshly grated Parmesan | ||
Directions
Chop the olives and anchovies, but not to a puree, then add the capers.
Warm the oil in a shallow pan and stir in all the ingredients except the pasta and Parmesan. Warm through gently, but do not let the stuff bubble (if the capers become too hot, they become a bit overpowering).
Meantime cook the pasta in boiling salted water until al dente. Drain and tip into a warm serving bowl. Pour over the heated olive sauce. Stir gently and serve. Pass the Parmesan.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young <griffi@...> on Feb 25, 97.
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