Name: Fusilli with Peppers, Olives and Vegetables (Fusilli alla Rustica)
Total time: 40 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 1 pound fusilli lunghi; 8-10 leaves fresh basil, shredded; 1 large yellow or red pepper (or half of each), cored, seeded, peeled and cut into strips ½” wide; 2 tablespoons flat leaf Italian parsley, finely chopped; 1 teaspoon garlic, finely chopped; Salt; 4 tablespoons extra virgin olive oil; ½ cup green olives, pitted and sliced in lengthwise strips; 1 teaspoon fresh oregano, coarsely chopped; 2 tablespoons pecorino romano cheese, freshly grated; 3 medium sweet yellow onions, thinly sliced; 3 ounces pancetta, cut ¼” thick; 1 pound fresh roma tomatoes, peeled, and ½-inch diced; ⅛ teaspoon crushed red pepper; 2 tablespoons capers; ¼ cup Parmigiano-Reggiano, freshly grated

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
40 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

This zesty, flavorful sauce is a recipe of my mother’s I am particularly fond of and have made minor changes to. It may seem uncharacteristic of Italian cooking to use so many different ingredients but they all balance each other well and the result is perfect harmony.

Ingredients

3 medium sweet yellow onions, thinly sliced
4 tablespoons extra virgin olive oil
Salt

Method

Peel and thinly slice the onion crosswise.
Put the olive oil and onion in a 12-inch skillet and place over medium heat. Season lightly with salt and cook until the onion turns a rich golden color, 10 to 15 minutes. While the onion is Sautéing, peel and finely chop the