2 tablespoons capers
1/2 can anchovy fillets, drained
1/4 cup fresh parsley, chopped
4 fresh mint leaves, finely chopped
3/4 cup olive oil
1 pound Fusilli pasta
1. Bring a large amount of salted water to a boil. Add fusilli and cook until al dente; drain and reserve.
2. Heat oil and saute garlic until golden; discard garlic. Add anchovies to oil and cook, mashing them into a paste.
3. Remove pan from heat. Combine anchovies with mint, parsley, capers, olives, and pepper. Toss with cooked fusilli pasta.