INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Fusilli N°48
225 ml tomato sauce
45 ml extra virgin olive oil
2 Tbsp capers
1 clove garlic, peeled
250 g pitted black olives
DIRECTIONS
Slice the olives. Sauté the garlic in olive oil. Add the tomato sauce, then the sliced olives and capers. Cook
until flavors meld. Bring water to a 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.
