Olive and Caper Sauce with Fusilli

By á-47

Ingredients

• 6 Tbsp. EVOO
• 6 cloves garlic, sliced
• 1/4 tea. crushed red pepper
• 1 can (28 oz) Italian plum tomatoes, preferably san marzano, crushed
• 2 large ribs celery, thinly sliced (1 cup)
• coarse salt
• 1 cup pitted olives (preferably a mix of black, green and kalamata), halved
• 1/3 cup capers, drained
• 1/4 cup chopped flat-leaf parsley
• 1 lb. fusilli or rotini
• 1/2 cup grated parmigiano-reggiano

Preparation

Step 1

Bring a large pot of salted water to a boil.

In a large skillet, heat 1/4 cup EVOO over medium heat. Add the garlic and cook until sizzling and golden around the edges, about 2 minutes. Add the crushed red pepper; toast 1 minute. Add the tomatoes, celery and 1/2 tea. salt. Fill the tomato can with 1 cup pasta water and swish to collect any remaining tomato juices; add to the skillet. Bring the sauce to a boil. Stir in the olives, lower the heat and simmer until thickened, about 10 minute.s Add the capers and parsley and simmer for a few minutes.

When the sauce is about halfway done, add the pasta to the boiling water. Cook until al dente; drain and add the pasta to the sauce, tossing to coat. Continue cooking and tossing the pasta in the sauce until well coated. Drizzle with the remaining 2 Tbsp. EVOO; toss again.

Remove from heat, the toss with the cheese.