Fusilli with Olives and Mozzarella
Pasta Fish Main course
Tinned Anchovy Fillets, drained
Black Olives, pitted and chopped
˝ teasp Paprika
tbsp Fresh Basil, chopped
x 400g/14oz tin Chopped Tomatoes
and Black pepper
Mozzarella Cheese, diced
Place the anchovies, olives, paprika, oil and most of the basil (reserve a few
sprigs for a garnish) in a food processor and
process until smooth. Transfer to a saucepan,
stir in the tomatoes, sugar and black pepper. Bring to the boil, then
simmer for 15 minutes, stirring occasionally.
Meanwhile, bring a large saucepan of salted water to the boil, add the pasta
and cook for 10-12 minutes until just tender.
Drain well and return to the saucepan.
To serve - stir the tomato sauce into the pasta, transfer to a warmed serving
dish, scatter with the mozzarella and reserved
basil and serve immediately.
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