Fusilli tricolore puttanesca

Name: fusilli tricolore puttanesca
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g fusilli tricolore; 180 g sun ripened Taggia olives; 2 toe garlic; tl chili flakes; 400 g peeled tomatoes in tomato sauce; 50 g anchovy fillets with capers; 20 g fresh flat parsley

Pasta with olives, garlic, chili, anchovy fillets and parsley.

Ingredients

Directions

Cook the fusilli according to the instructions on the package. Let the olives drain and collect the oil. Slice the garlic.
Heat 3 tbsp of the collected oil in a frying pan and fry the garlic and chilli flakes for 1 min.
Add the peeled tomatoes and press flat with the back of a wooden spoon. Cook for 5 minutes on low heat.
In the meantime, finely chop the anchovy fillets and capers. Slice the parsley. Add the anchovies, capers and olives to the sauce and warm for 2 minutes.
Drain the pasta. Mix with the sauce and parsley. Divide on a plate or 4 plates and serve.