Fusili with Olives, Anchovies and Capers

Page 119

Cuisine: Italian | Course Type: Main Courses

(2 reviews)

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Recipe Review

This sauce has good, strong flavors and it needs a goodly amount of pasta to balance it out. There is probably an error in the amount of pasta shown in the ingredient list. For 2 people, it asks "1 pound fresh or 4 ounces dried pasta". Recipes typically ask 4 ounces of dried pasta per person. I usually use 6-ish ounces for the two of us. For this one, however, 8 ounces would have been better.

Having read Friederike's comment about the saltiness, I did take care to rinse the anchovies well. My olives were pretty salty too. I didn't salt the pasta water, although I'm not sure that makes a big difference.

After I got the sauce stewing in the pot, I thought it looked like an extra tomato wouldn't hurt, so I added one more. (I used oven-dried tomatoes that I keep in the freezer.)

I served the sauce over cascareccia, but I'm thinking something like fettucine might work too.

Extremely easy and fast to make. Water on for the pasta. A bit of chop-chop. (Make a salad as a go-with.) Put the pasta on. Warm the oil. Simmer the sauce. Drain the pasta. Toss with sauce. Serve.

We enjoyed this a lot; Ed said it got an A.

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