You will need:
- 500 g dried fusilli pasta, (corkscrew)
- 6 tbsp olive oil
- 500 g baby plum tomatoes, (or cherry)
- several fresh basil leaves
- 2 tbsp capers
- 70 g black olives
- 110 g coarsely grated parmesan cheese
- 100 g tinned fillet anchovies
- 1 tsp red chilli pepper flakes
- salt and pepper
Step 1:
Fill the cooking pot ¾ full of water, add a sprinkle of salt and bring to the boil.
Step 2:
While the water is boiling rinse the basil leaves under a cold tap. Place a paper towel over a chopping board and spread the herb over the towel. Pat the basil dry but be careful not to damage or bruise it.
Step 3:
Pull the basil leaves away from the stalk and, using the scissors, cut them into coarse strips (reserve some for garnishing with later on).
Step 4:
Using the small knife cut the baby tomatoes in half.
Step 5:
Add the pasta to the boiling water and allow to boil until al dente. This should take approximately 11 minutes. Stir well and leave to boil.
Step 6:
Use the colander to drain the pasta and rinse thoroughly under a cold tap. Drain and rinse again to extract any excess water.
Step 7:
Heap the pasta into the large bowl and add the tomatoes, capers, chilli peppers, basil, olives and anchovies. Season with salt, pepper and olive oil to taste. Finally, sprinkle the parmesan cheese and mix well.
Step 8:
Present the pasta on a large serving dish and decorate with a sprig of basil.
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