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Fusilli With Olives, Anchovies And Capers
Yields: 2 serving(s)
Ingredients
- 50 gram(s) stoned black olives
- 4 anchovy fillets, rinsed and patted dry
- 1 tablespoon(s) capers, rinsed
- 1 tablespoon(s) olive oil
- 2 sun-dried tomatoes, packed in oil, finely sliced
- 450 gram(s) fresh or 100/4 ounce(s) 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.
- Co.
- Uk> on feb 25, 97.
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