Fusilli with Olives

Fusilli with olives is a simple yet flavorful dish, distinguished by the Mediterranean taste of its ingredients. Let’s see together what you need and how to prepare them.

Ingredients

• 320 g of fusilli
• 100 g of pitted black olives
• 2 cloves of garlic
• Extra virgin olive oil (to taste)
• 1 chili pepper (optional)
• 400 g of tomato pulp or cherry tomatoes
• Salt (to taste)
• Pepper (to taste)
• Chopped fresh parsley (to taste)
• Grated salted ricotta (optional)

Preparation

1. Bring a pot of salted water to a boil for the pasta. When boiling, cook the fusilli following the package instructions for al dente.
2. In the meantime, prepare the sauce. In a wide pan, heat a generous drizzle of extra virgin olive oil and add peeled and crushed garlic cloves. If you like it spicy, also add a whole chili pepper or sliced into rings.
3. When the garlic is golden, add the black olives sliced into rings and sauté for a few minutes over moderate heat.
4. Add the tomato pulp or halved cherry tomatoes to the pan, adjust with salt and pepper, and let cook for about 10-15 minutes, until the sauce is thick and aromatic.
5. Drain the pasta al dente and transfer it to the pan with the sauce, mixing well to blend the flavors.
6. Finish with chopped fresh parsley and, if you like, sprinkle with grated salted ricotta before serving.

Curiosity

This dish carries the fragrances and flavors typical of Southern Italy, where the olive is a distinctive element of the local cuisine. Use quality olives to ensure you get the most out of your dish. The salted ricotta, on the other hand, is a Sicilian touch that adds savoriness and creates a nice contrast with the sweetness of the cherry tomatoes and the intense flavor of the olives.

Bon appétit!