Recipe - Fusilli With Olives Anchovies And Capers

50 g Stoned black olives
4 Anchovy fillets, rinsed and
patted dry
1 tablespoon Capers, rinsed
1 tablespoon Olive oil
2 Sundried tomatoes, packed
in oil, finely cut or sliced up
450 g Fresh or 100/4 ounce dried
pasta (fusilli, penne or
other tubular bells, no
pasta, sorry)
Freshly grated Parmesan

Chop the olives and anchovies, but not to a puree, then add the capers.
Warm the oil in a shallow pan and stir in all the ingredients except the
pasta and Parmesan. Warm through gently, but do not let the stuff bubble
(if the capers become too hot, they become a bit overpowering).

Meantime cook the pasta in boiling salted water until al dente. Drain and
tip into a warm serving bowl. Pour over the heated olive sauce. Stir gently
and serve. Pass the Parmesan.

Posted to TNT Prodigy's Recipe Exchange Newsletter by david young
griffi@zoo.co.uk on Feb 25, 97.