Fusilli alla mafia

Name: Fusilli alla mafia (Fusilli with anchovies and black olives)
Yield: Serves 4
Cuisine: Italy
Ingredients: salt; 5 tbsp extra virgin olive oil; 350 g/12 oz fusilli; 60 g/2¼ oz/⅓ cup black olives, pitted and cut into small strips; 4 tbsp chopped flat-leaf parsley; ½ tsp crushed dried chillies; 2 garlic cloves, finely chopped; the rind of 1 unwaxed lemon, cut into thin strips; 3 salted anchovies, cleaned, rinsed and chopped, or 6 anchovy fillets, drained and chopped; freshly grated pecorino cheese

Fusilli with anchovies and black olives

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This sauce derives its name from its Sicilian origin, although it is quite popular all over southern Italy.

Ingredients

350 g/12 oz fusilli
5 tbsp extra virgin olive oil

Method

Drop the fusilli into a pan of boiling salted water.

Heat the oil in a large frying pan. When the oil is hot add the anchovies, and mash them with a fork as they cook. Add the garlic, lemon rind, chilli, olives, parsley and a pinch or two of salt. Mix thoroughly and cook for 2–3 minutes.

When the pasta is ready, drain and transfer it to the frying pan and cook for 2 minutes, sti