Fusilli alla puttanesca
Ingredients
- 500g fusilli pasta
- 300g fresh tomatoes
- 300g chopped tomatoes or tomato purée
- 2 cloves of garlic
- 1 onion
- 50g of black olives from the Vallée des Baux-de-Provence PDO
- 4 anchovy fillets
- 25g capers
- 1 cayenne chilli
- 2 tablespoons of full-flavoured olive oil
- ¼ bunch of basil
- 1 handful of coarse salt
- Pecorino PDO
- Salt, pepper
Tip
Instructions
- Finely chop the onion. Stone and halve the black olives from the Vallée des Baux-de-Provence PDO. Wash and dice the fresh tomatoes into medium-sized cubes.
- In a frying pan, fry the onion in a tablespoon of full-flavoured olive oil, then add the crushed garlic and the anchovies, and cook for 1 minute.
- Add the tomatoes (fresh and puréed), olives, capers and chilli (place it in a tea infuser so you can remove it once it’s spicy enough for your taste). Season with salt and pepper. Simmer over a low heat
- for about twenty minutes, then add a tablespoon of strong-flavoured olive oil.
- Meanwhile, bring a large saucepan of water to the boil. When the water is boiling, add a handful of coarse salt and the fusilli. Cook according to the time indicated on the packet (the pasta should be al dente).
- Scoop out two tablespoons of the cooking water and add them to the sauce. Drain the pasta and tip it into the pan with the sauce. Stir gently, grate a little pecorino, sprinkle with chopped basil and serve immediately.
Tip
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
For this recipe, we recommend PDO olives noires de la Vallée des Baux-de-Provence. These olives can have a variety of flavours: truffle, porcini mushroom, gingerbread, sourdough bread and red wine. Don’t have any? Then opt for PDO olives de Nice or PDO olives noires de Nyons.
You might also be interested in
