Fusilli Puttanesca Style

Ingredients (Serves 4):

• 360g Rummo Fusilli No. 48
• 225ml tomato sauce
• 45ml extra virgin olive oil
• 2 Tbsp capers
• 1 clove garlic, peeled
• 250g pitted black olives

Method:

Slice the olives. Sauté the garlic in olive oil. Add the tomato sauce, then the sliced olives and capers. Cook until flavours meld. Bring water to boil in an ample pot and salt generously. Cook the Fusilli for 9 minutes. Drain the pasta and toss with the sauce still in the pan. Serve.

This pasta will pair well with a glass of Minini Aglianico Del Beneventano IGT 2018.

Buon appetito!