Fusilli with Olives, Anchovies & Capers | Easy Mediterranean Pasta Recipe

A quick and easy Mediterranean pasta recipe full of the pungent taste of black olives, fresh anchovies, capsicums and sun-dried tomatoes. Great for a fast lunch or dinner, and can be hot or cold.

🧂 Ingredients:

• 50 g of black olives, pitted.

• 4 rinsed and dried anchovy fillets

• 1 tbsp capers, rinsed

• 3 tbsp olive oil

• 2 sun-dried tomatoes in oil, finely chopped

• 450 g fresh or 100 g dried pasta

• Parmesan cheese freshly grated, to serve


👩‍🍳 Method

1. Coarsely chop the olives and anchovies and then add the capers.


2. In a shallow pan, warm the olive oil over medium heat.


3. Add the olives, anchovies, capers and sun-dried tomatoes. Cook slowly, keep from bubbling.


4. Meanwhile, cook pasta until al dente in boiling salted water.


5. Drain pasta and transfer to a warm serving bowl.


6. Pour over the warm olive mixture and mix in a gentle manner.


7. Serve immediately, sprinkled with freshly grated Parmesan cheese.



⭐ Recipe Tip

Leave the olive and caper mixture to boil at a slow heat. Capers need to be cooked to soften them, but if they're overcooked, they'll overwhelm the dish.

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