Fusilli alla Pirandello ___

Fusilli alla Pirandello


For the Pasta:

  • 1 pound fusilli
  • 1 pound chopped tomatoes
  • 0.75 pound black olives
  • 0.75 pound green olives
  • 5 fillets of anchovies in oil
  • 1 tablespoon capers
  • extra virgin olive oil
  • salt & pepper


In a pan put some olive oil.  When the oil is hot add the anchovies and the capers.

Remove the pits from the black and green olives and slice them. Add them to the oil.

Let everything cook for 3 mins. and add the tomatoes.

Cook for an additional 15 mins.

Salt and pepper to taste.

Pour everything over the fusilli cooked al dente.