Fusilli With Sauteed Green Olives and Bread Crumbs

Name: Fusilli With Sauteed Green Olives and Bread Crumbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 7 tablespoons extra virgin olive oil, plus more for drizzling; 1/2 cup dry breadcrumbs; sea salt; 1 pinch sugar; 4 anchovies packed in oil, coarsely chopped; 1/2 fresh red pepperoncini pepper, minced (with seeds for more heat); 1 (35 ounce) can plum tomatoes, finely chopped, with juice; 4 garlic cloves, very thinly sliced; 2 teaspoons fresh marjoram, chopped; 1/2 cup chopped fresh flat-leaf parsley; 1 lb fusilli; 1 cup pitted green olives; 2 tablespoons dry vermouth

Submitted by januarybride

"Adapted from The Flavors of Southern Italy by Erica De Mane."

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Ready In:: 30mins
Ingredients:: 13
Serves:: 4

ingredients

7 tablespoons extra virgin olive oil, plus more for drizzling
¹⁄₂ cup dry breadcrumbs
sea salt
1 pinch sugar
4 anchovies packed in oil, coarsely chopped
¹⁄₂ fresh red pepperoncini pepper, minced (with seeds for more heat)
1 (35 ounce) can plum tomatoes, finely chopped, with juice
4 garlic cloves, very thinly sliced
2 teaspoons fresh marjoram, chopped
¹⁄₂ cup chopped fresh flat-leaf parsley
1 lb fusilli
1 cup pitted green olives
2 tablespoons dry vermouth

directions

Cook fusilli until al dente in salted water (cook as per the directions on your package, but it is usually 8-10 minutes).
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.
Heat 3 T of olive oil in the skillet on medium and add the garlic, anchovies and chili. Saute for 1-2 minutes.
Add the tomatoes and salt to taste. Simmer until slightly thickened. Turn off heat and add herbs (marjoram and parsley)
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.
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.