Fusilli with Taggiasca olives, capers and sun-dried tomatoes
A pantry dish with a taste of the South: olives, capers and sun-dried tomatoes brought together with olive oil and parsley.
A recipe from the ITALAZA kitchen
Preparation 6 min · Cooking 11 min (not counting bringing the water to the boil)
A little longer than planned: 17 min.
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In the kitchen 8 steps
- Bring a large pan of water to the boil and add a little salt: the capers and olives are already salty.
- Cook 400 g of fusilli following the time stated on the packet.
- Meanwhile, drain the sun-dried tomatoes (80 g) and cut them into strips; rinse the capers (25 g); chop the parsley (1 bunch).
- Heat 4 tbsp of olive oil over low heat in a large frying pan and gently fry the sliced garlic (2 cloves) for 1 minute without letting it brown.
- Add the olives (80 g), capers and sun-dried tomatoes, and heat for 3 minutes, stirring.
- Drain the fusilli, reserving a ladleful of cooking water, then add them to the pan.
- Toss for 1 minute, adding a little cooking water to bring everything together.
- Sprinkle with parsley, mix and serve hot or warm.
Tip: Add a spoonful of the oil from the sun-dried tomatoes to the pan: scented with oregano and garlic, it gives the sauce even more flavour.
Probably contains: gluten, sulphites · check the labels
Product labels: Fusilli Corti Col Buco Pastificio Di Martino – Short Pasta, Piccardo & Savoré Taggiasca Olives – Marinated in Oil, Iposea Italian Capers – Lacrimella, Citres Sun-Dried Tomatoes – Oregano, Chili and Garlic, Ca' d'Ò Taggiasca Olive Oil, Riviera Ligure PDO