Fusilli alla Pirandello
Fusilli alla Pirandello... just the way Luigi Pirandello loved them.
- In a pan put some olive oil. When the oil is hot add the anchovies and the capers.
- Remove the pits from the black and green olives and slice them. Add them to the oil.
- Let everything cook for 3 mins. and add the tomatoes.
- Cook for an additional 15 mins.
- Salt and pepper to taste.
- Pour everything over the fusilli cooked al dente.
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