FUSILLI ALLA PUTTANESCA

FUSILLI ALLA PUTTANESCA image

Yield 4-5 servings

Number Of Ingredients 11

--3 14.5 oz cans diced tomatoes, drained
--3/4 cup good green olives, coarsely chopped
--3/4 cup good black olives, coarsely chopped
--1 pound fusilli
--6 Tbs extra virgin olive oil
--6-8 cloves garlic, chopped
--8 anchovy filets, chopped
--1 teaspoon crushed hot red pepper
--1/4 cup small capers, rinsed and drained
--1/4 cup chopped fresh Italian parsley
--1/2 cup grated Pecorina Romano cheese, plus additional for table

Steps:

Heat 3 Tbs oil in a large skillet over medium heat. Add the garlic and cook until starting to brown (do not burn), about two minutes. Add the anchovies and stir briefly. Turn up the heat to medium high and add the olives, stirring until they sizzle, about two minutes. Add the tomatoes and red pepper. Cook for about five minutes. Stir in the capers. Start preparing the fusilli at the same time you begin the sauce. When the pasta is ready, drain it and add it to the sauce over medium heat. Stir in the parsley and 3 Tbs olive oil. Remove from heat and stir in the grated cheese. Serve in bowls with good bread.