Fusilli with Olives, Anchovies and Capers
| Yield: | 2 Servings |
| Categories: |
| 50 | g | Stoned black olives |
| 4 | Anchovy fillets, rinsed and patted dry | |
| 1 | tb | Capers, rinsed |
| 1 | tb | Olive oil |
| 2 | Sun-dried tomatoes, packed in oil, finely sliced | |
| 450 | g | Fresh or 100/4 oz dried pasta (fusilli, penne or other tubular bells, no pasta, sorry) |
| Freshly grated Parmesan |
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