This is a traditional Italian pasta recipe, usually eaten with spaghetti, but it pairs well with our roasted bell pepper fusilli.
Blanch 1 lb of tomatoes for 1 minute, peel them, remove seeds, cut them in small pieces and keep them aside.
Rinse 1 tablespoon of capers and 4 anchovies with cold water, pat them dry, cut anchovies in small pieces and mince 2 garlic cloves. Slice 1 fresh small chili pepper in rounds.
Drizzle a pan with 5 tablespoons of extra virgin olive oil, add garlic and cook for 1 minute over medium heat, then add chili, anchovies, and cook until anchovies melt.
Add 4 oz of sliced black olives, capers, and cook for 2 minutes. Add tomatoes, 1 tablespoon of minced parsley, season with salt (just a little because of the anchovies) and cook for 10-15 minutes over low heat.
Cook the fusilli al dente, drain and toss in the saucepan and sauté for 1 minute.
Top your pasta with fresh parsley or basil and Parmigiano Reggiano.