Ingredients: fusilli 300 gr 11 oz. chopped tomato 200 g. 8 oz pecorino romano or parmesan 50 g 2 oz. 12 capers, 12 black olives 1 small bunch fresh basil 1 clove garlic 2 anchovies 8 tablespoons extravirgin olive oil Directions:Chop the ripe tomato and the basil, add the pitted olives, the capers, the garlic, chopped anchovies, and olive oil, abundant freshly ground pepper, olive oil. Add the cheese sliced with potato peeler. mix gently. Boil the fusilli al dente and add to the sauce, toss and serve immediately. |