The marinara fusilli are one of those main dishes I often save when I have little time but don’t want to compromise on taste. It’s a simple recipe, made with ingredients you usually already have in your pantry, but with a bold Mediterranean character. Anchovies, olives, capers, and tomatoes are perfectly balanced and create a tasty sauce that wraps the pasta perfectly.
It’s the classic dish to serve without too much fuss, perfect for a family dinner or with friends, any time of the year.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz fusilli
- 10 anchovy in oil (fillets)
- 2.8 oz green olives (pitted)
- 8.8 oz peeled tomatoes
- 1 clove garlic
- 0.7 oz salted capers
- to taste basil
- to taste parsley
- 6 tablespoons olive oil
- to taste salt
- to taste pepper
Tools
- 1 Saucepan
- 1 Pot
- 1 Knife
- 1 Cutting Board
- 1 Wooden Spoon
- 1 Colander
Procedure
Roughly chop the anchovy fillets.
Rinse the salted capers well, cut the olives in half, and chop basil and parsley.
Bring a pot of abundant water to boil for the pasta; you will salt it just before cooking.In a saucepan, brown the crushed garlic clove with the olive oil, then remove it.
Add the anchovies and let them dissolve over low heat, stirring.
Add the peeled tomatoes, pepper, and stir. Season with salt only if necessary, considering the saltiness of the anchovies, olives, and capers.
Let the sauce cook for about 20 minutes, until it has slightly thickened.
In the last few minutes, add the capers, olives, and herbs. Stir and let it flavor.
When about 10 minutes remain for the sauce to finish cooking, cook the fusilli al dente in boiling salted water.
Drain them, reserving a ladle of cooking water.Transfer the drained pasta to the saucepan with the sauce.
Mix well to flavor it; if necessary, add a bit of cooking water to bind the sauce.
Serve immediately, hot and fragrant.
Storage
Marinara fusilli can be stored in the refrigerator, in an airtight container, for 1–2 days. When reheating, add a drizzle of oil to restore the sauce’s creaminess.
Tips
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 little grated parmesan, even though traditionally it’s not used with seafood dishes.
If you’re short on time, you can prepare the sauce in advance and store it in the fridge. Just cook the pasta shortly before serving for an even quicker dish.
Notes
If you don’t have green olives, you can substitute them with black or Kalamata olives for a more intense flavor.
You can substitute salted capers with pickled ones, but remember to rinse them well before use to avoid excess acidity.
Variations
You can add some seafood like shrimp or calamari to the sauce to make the dish even richer and more flavorful.
If you prefer a richer sauce, try adding a handful of toasted pine nuts or chopped walnuts.
FAQ – Marinara Fusilli
Can I use a different type of pasta instead of fusilli?
Yes, you can use another type of short pasta such as 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’ll need to clean them first and briefly cook them in oil to dissolve into the sauce.
The marinara fusilli demonstrate that, with a few simple ingredients, you can bring a rich and flavorful Mediterranean dish to the table. A practical recipe, without complications, perfect when you want something delicious and homemade.
Try it and adapt it to your tastes: it’s one of those dishes that always succeed, ideal to share with family or friends.
