Ingredients:

• 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

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. Buon appetito.