Puttanesca
Ingredients:
1 lb fresh Tuscan Fusilli pasta
10 each San Marzano Tomatoes
6 Kalamata Olives (Chopped)
4 each fresh anchovy fillets
1 tablespoon of capers
1 teaspoon minced garlic
1 bunch basil chiffonade
Salt and Pepper to taste
2 tablespoons of butter
1/4 cup of white wine
Method
In a large saucepan add butter, garlic and capers, cook until garlic is translucent. Next add anchovy, tomatoes and combine until juices begin to boil. Add olives, salt, pepper and basil and finally add freshly cooked Fusilli pasta, toss and serve.
