Twisted Noodles with Olive Sauce

Name: Twisted Noodles with Olive Sauce
Yield: Makes 6 servings
Ingredients: 2 garlic cloves, minced; ¼ teaspoon red pepper flakes; 1 teaspoon chopped rosemary leaves or several pinches dried; 1 teaspoon chopped rosemary leaves or several pinches dried; 1 tablespoon chopped marjoram or 1 teaspoon dried; 1 tablespoon chopped marjoram or 1 teaspoon dried; ¼ cup chopped parsley; ½ cup dry red wine or water; ½ cup dry red wine or water; 1 to 2 tablespoons capers, rinsed; salt; 1 pound fusilli; freshly grated hard cheese such as Parmesan, Asiago or dried Monterey Jack; freshly grated hard cheese such as Parmesan, Asiago or dried Monterey Jack; freshly grated hard cheese such as Parmesan, Asiago or dried Monterey Jack; freshly grated hard cheese such as Parmesan, Asiago or dried Monterey Jack; 5 sun-dried tomatoes, either oil-packed or loose, or 1 tablespoon sun-dried tomato purée; 6 ounces (1½ cups) Kalamata olives; 5 sun-dried tomatoes, either oil-packed or loose, or 1 tablespoon sun-dried tomato purée; 5 sun-dried tomatoes, either oil-packed or loose, or 1 tablespoon sun-dried tomato purée; ½ medium-sized onion, finely chopped; 4 to 6 tablespoons virgin olive oil

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

The twisted pasta called fusilli picks up the pungent flecks of olives, capers, chilies, and herbs, making a dish with lots of strong, assertive flavors. There’s nothing mild or dainty about this pasta. And the sturdy sauce is one of those staples that will keep well, refrigerated, and can be made either weeks in advance or at the last moment.

Ingredients

Main course
Preserve
Vegetarian

Ingredients

Method