Fusilli Pasta with Tomatoes and Capers
- 500g fusilli pasta
- 2Tlbs of Sicilian salt capers (soaked for 20 minutes, drained and chopped)
- 2 garlic cloves, finely chopped
- Extra virgin olive oil
- 500g tomato passata
- Dried Sicilian chili flakes
- 4 anchovies in oil (chopped)
In a large pot, fry the chili flakes for one minute, then stir in the anchovies to dissolve. Add the garlic and stir.
Pour in the passata and cook the sauce for 10 -15 minutes on a medium heat, stirring to prevent sticking on the bottom of the pot.
Turn the sauce off and add the capers. Give the sauce a stir or two and check for seasoning.
Cook the pasta in plenty of salted boiling water until al dente. Strain the pasta and combine with the sauce.
Serve immediately and drizzle a little extra virgin olive oil over the pasta.