Fusilli alla puttanesca
Serve hot Serve cold
Melt 3 anchovy fillets in a pan with garlic and shallot over low heat. Add the sauce and half of the capers. Season with pepper.
Reheat the stuffed pasta in lightly salted boiling water for 5 minutes and drain.
Mix the pasta and parsley leaves with the sauce. Carefully arrange on a warm dish. Decorate with anchovies, capers and sage leaves.