Fusilli alla Mediterranea

 

This is a very simple recipe that was given to my by Chef Paolo Monti's. You can read my interview with Chef Monti here.

Fusilli is spiral pasta, sometimes called twisted spagthetti or pasta twists and look like little corkscrews to me. This pasta was designed to aborb thich, heavy sauces but is also great in pasta salads and casseroles.

This sauce for this recipe isn't extremely heavy but works well with the fusilli pasta.

 

• 8 oz. chopped tomato
• 1 small bunch fresh basil
• 12 black olives - pitted
• 12 capers
• 1 clove garlic - chopped
• 2 anchovies - chopped
• 4 tablespoon extra virgin olive oil
• freshly ground pepper
• 2 oz Pecorino romano or parmesan
• 12oz. Fusilli pasta

Start by heating a big pot of water for the pasta.

Chop the ripe tomato and the basil, pitt the olives,then chop the garlic and anchovies. Grate the cheese andget ready to cook.

Check out more of my Pasta Recipes