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Fusilli With Sauteed Green Olives and Bread Crumbs

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“Adapted from The Flavors of Southern Italy by Erica De Mane.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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