Long Fusilli with Olives, Peppers and Vegetables

Long fusilli with olives, peppers and vegetables is a flavourful first course that’s easy to make, you will like it for its zestiness. It is a recipe that I learned to make when I was living in Verona. You will use a few ingredients that when combined, explodes with flavor. You can also use Fusilloni or Penne for this dish.

INGREDIENTS

for 4 people (even though we were 3 when we eat it 🙂

500g Fusilli Lunghi

4 tbsps Extra virgin olive oil

2 onions, thinly sliced

2 clove  garlic

1 tsp crushed chillies

1 large yellow or red pepper

200g fresh ripe plum tomatoes

90g stoned green olives

1 tsp dried oregano

2 tbsps fresh basil leaves, torn by hand into small pieces

Freshly grated parmigiano reggiano cheese to taste

Salt and pepper

PREPARATION

Put the olive oil and onions in a large saute pan over medium to low heat. Cook until the onions have softened and turned a rich golden colour.

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Raise the heat to medium-high and stir in the finely chopped garlic and crushed chillies. Saute for about 30 seconds.

Pour 5 litres of water into a large pot and place over  high heat.

Core the peppers, take off seed and white veins and cut into strips 1 cm wide.

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Add the strips to the saute pan with the sauce and cook, stirring occasionally, until they are tender: about 5 —6 minutes.

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Put in the tomatoes and cook until they are no longer watery: about another 5 —6 minutes.

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Season with salt, stir in the olives, capers, oregano and basil, and after about 30 seconds remove from the heat and set aside.

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When the water for the pasta is boiling, add 1 tablespoon of salt and drop in the pasta all at once, stirring until the strands are submerged.

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When the pasta is cooked al dente, drain and toss with the sauce, adding the grated cheeses.

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Taste for salt and serve at once.

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Enjoy!

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