Name: Spirali al Sugo di Marco (Spirali with Fresh Tomato and Olive Sauce)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: 2 dried chillies; ½ small garlic clove, lightly crushed with the flat of a knife; 12 fresh basil leaves, torn; 375 g (12 oz) spirali; 6 tablespoons extra-virgin olive oil; 2 tablespoons capers, rinsed and dried; 12 green olives, stoned and cut into strips; 500 g (1 lb) fresh ripe tomatoes, skinned and chopped; salt and pepper

Preparation info

Serves
4
as a first course

Difficulty
Easy
Ready in
25 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

When I suggested to my brother, Marco, that this pasta – based on his recipe – could be good cold, he was horrified, as most Italians would be. So I am sticking to his original recipe, even though it is, in fact, also good at room temperature. The sauce should only be made with very well flavoured tomatoes.

Ingredients

375 g (12 oz) spirali
12 fresh basil leaves, torn

Method

Put all the sauce ingredients and half the torn basil leaves in a bowl and leave to marinate for 24 hours.
Scoop out and discard the garlic and the chillies.
Cook the pasta according to pack instructions until al dente. Drain it and turn it into the bowl. Toss thoroughly and then taste and check the seasoning. Scatter the remaining basil leaves ov