Fusilli with olives, anchovies and capers

For two

50g stoned black olives
4 anchovy fillets, rinsed and dried
1 tbs capers, rinsed
3 tbsps olive oil
2 sun-dried tomatoes packed in oil, finely sliced
450g fresh or 100g dried pasta
freshly grated Parmesan cheese

A storecupboard supper with a Mediterranean flavour that is as good cold as it is hot. If you don't have any corkscrew-shaped fusilli, then quill-like penne or almost any tubular pasta is just as good.

Chop the olives and anchovies, but not to a purée, then add the capers. Warm the oil in a shallow pan and stir in all the ingredients except the pasta and Parmesan. Let the ingredients warm through gently, but do not let them bubble (if the capers become too hot they tend to overpower everything else). Cook the pasta in boiling salted water until it is al dente. Drain and tip into a warm serving bowl. Pour over the heated olive sauce. Stir gently and serve. Pass the Parmesan.

Thanks to guardian.co.uk who have provided this article. View the original here.


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