Fusilli Marinara is a dish rich in Mediterranean flavors, perfect for those who love quick but tasty first courses. The sauce, made with anchovy fillets, capers, green olives, and peeled tomatoes, creates a flavorful seasoning that perfectly envelops the pasta. Sautéed garlic in oil enhances the tastes, while fresh basil and parsley complete the dish with an aromatic touch. A dish that tastes like the sea, simple yet richly flavored, ideal for a family dinner or with friends.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz fusilli
- 10 anchovy fillets in oil (fillets)
- 3 oz green olives (pitted)
- 9 oz peeled tomatoes
- 1 clove garlic
- 0.7 oz capers in salt
- to taste basil
- to taste parsley
- 6 tbsp olive oil
- to taste salt
- to taste pepper
Procedure
Chop the anchovy fillets.
In a saucepan, sauté the crushed garlic in oil until golden, then remove it and add the anchovies.
Add the seeded peeled tomatoes, pepper, and if necessary, adjust the salt (considering the salinity of olives and capers).
Let the sauce thicken for about 20 minutes. Add the capers (previously rinsed), basil, chopped parsley, and olives cut in half.
Mix well and pour the sauce over the al dente drained fusilli. Serve immediately.
Storage
The Fusilli Marinara can be stored in the refrigerator in an airtight container for up to 1-2 days. When reheating, add a drizzle of oil to restore the sauce’s smoothness.
Advice
If you prefer a spicier sauce, you can add a bit of fresh or powdered chili pepper.
For an extra touch, try sprinkling the dish with a bit of grated Parmesan cheese, even if it’s traditionally not used with seafood dishes.
If you’re short on time, you can prepare the sauce in advance and keep it in the fridge. Just cook the pasta right before serving for an even quicker dish.
Notes
If you don’t have green olives, you can replace them with black or Kalamata olives for a more intense flavor.
You can substitute capers in salt with those in vinegar, but remember to rinse them well before using to avoid excess acidity.
Variations
You can add some fish like shrimp or squid to the sauce to make the dish even richer and tastier.
If you prefer a richer sauce, try adding a handful of toasted pine nuts or chopped walnuts.
FAQ – Fusilli Marinara
Can I use another type of pasta instead of fusilli?
Yes, you can use another type of short pasta like penne, rigatoni, or orecchiette. The marinara sauce pairs well with various pasta shapes.
Can I use fresh anchovies instead of those in oil?
Anchovies in oil are perfect for this dish, but if you use fresh anchovies, you will need to clean them and briefly cook them in oil to melt them into the sauce.
