Fusilli With Sauteed Green Olives and Bread Crumbs |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Adapted from The Flavors of Southern Italy by Erica De Mane. Ingredients:
7 tablespoons extra virgin olive oil, plus more for drizzling |
1/2 cup dry breadcrumbs |
sea salt |
1 pinch sugar |
4 anchovies packed in oil, coarsely chopped |
1/2 fresh red pepperoncini pepper, minced (with seeds for more heat) |
1 (35 ounce) can plum tomatoes, finely chopped, with juice |
4 garlic cloves, very thinly sliced |
2 teaspoons fresh marjoram, chopped |
1/2 cup chopped fresh flat-leaf parsley |
1 lb fusilli |
1 cup pitted green olives |
2 tablespoons dry vermouth |
Directions:
1. Cook fusilli until al dente in salted water (cook as per the directions on your package, but it is usually 8-10 minutes).
2. While pasta is cooking, heat 2 T olive oil in a large skillet for a few seconds and add the bread crumbs, salt and sugar and saute until lightly golden. Transfer to a bowl.
3. Heat 3 T of olive oil in the skillet on medium and add the garlic, anchovies and chili. Saute for 1-2 minutes.
4. Add the tomatoes and salt to taste. Simmer until slightly thickened. Turn off heat and add herbs (marjoram and parsley)
5. In another skillet heat 2 T of olive oil, add olives and saute about 2 minutes. Add vermouth, let it bubble slightly. Add olives/vermouth to the tomato sauce.
6. Drain the fusilli and add it to the skillet with the sauce. Heat for 1-2 minutes to blend flavors. Serve with a generous drizzle of olive oil and sauteed bread crumbs on top.
|
|