Fusilli alla puttanesca
- Fusilli whole wheat (A17-10) - 300 g
- Puttanesca sauce (H24) -150 g
- Anchovy fillet in oil - 1 csp.
- Chopped flat-leaf parsley - 1 csp.
- Green and black olives - 3 à 4 pcs.
- Olive oil - 1 csp.
- Salt and pepper
- Parmesan shavings
Put 6 anchovy fillets in a large, hot and lightly oiled pan and let them "melt". Add the capers and let simmer for a minute. Then add the puttanesca sauce and the flat-leaf parsley. Let simmer over low heat and add spices if necessary.
Reheat the pasta in lightly salted hot (95°C) water for 30 seconds and drain.
Pour the pasta into the pan and mix well with the sauce. Arrange on a warm plate and garnish with the green and black olives, the remaining anchovy fillets and capers. Serve with some Parmesan cheese.
To prepare a takeaway dish, first mix the cold sauce with the anchovies and capers. We do not recommend adding parsley to the sauce to prevent it from darkening when heated. Mix the thawed pasta with the cold sauce and arrange into trays. Garnish with capers, anchovy fillet, olives and some Parmesan cheese.