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Fusilli with Olives and Mozzarella     HT  MC   25mins

 

Serves 4      Hot   Pasta  Fish   Main course

 

Ingredients:

100g/4oz Tinned Anchovy Fillets, drained and chopped

100g/4oz Black Olives, pitted and chopped

˝ teasp Paprika

60ml/2fl.oz. Olive Oil

1 tbsp Fresh Basil, chopped

1 x 400g/14oz tin Chopped Tomatoes

1 teasp Sugar

Salt and Black pepper

350g/12oz Fusilli Pasta

125g/5oz Mozzarella Cheese, diced

 

Instructions

 

1. 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.

 

2. 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.

 

3. 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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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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