Fusilli “alla puttanesca” (sauce with black olives and capers)

primi, Recipes

cooking time 12-13 minuti
preparation time 15 min

ingredients for 4 people
Fusilli 350g, sauce with olives and capers, salt right amount (about 35 gr), chili pepper a drizzle

Put some water in a pot and let it boil. Then put sat in the water, and when it will boil for the second time pour the fusilli in it. We suggest that you taste the water to check if more sat is needed. In the meantime, while the pasta is still cooking, heat the sauce up in a pan. Drain the pasta 2 minutes before the cooking time indicated on the package, so that it will be “al dente”. Pour it on the sauce together with some cooking water, and let it on the flame for 3 minutes, so that the two flavors will combine perfectly. Finally you can serve your Neapolitan dish, but if you want it to be more intense and lively you have to sprinkle a little of chili pepper: your dinner will be a great success!
pasta alla puttanesca. Enjoy your meal!

Previous Post
Italianavera: The all-female start-up company is born in the garden
Next Post
10 Christmas gifts for refined palates
Menu