Fusilli tricolore puttanesca

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.