Fusilli alla mafia

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

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

Europe
Italy
Fish course
Starter
Pescatarian
Pasta
Mediterranean
Sicily

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