Fussili Puttanesca

Fussili Puttanesca

Fussili Puttanesca

Time to prepare:

30 minutes

Number of persons:



  • 3/4 lb Rummo Fusilli N° 48
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp capers
  • 1 clove garlic, peeled
  • 8 oz tomato sauce
  • 1 cup pitted black olives


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. Buon appetito.

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