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INGREDIENTS (serves 4-5):

  • Rummo Fusilli – 500gr
  • Don Antonio Sugo alla Napoletana – 500gr
  • Castellino Semi Dried Tomatoes – 180gr
  • Castellino Mixed Italian Olives – 180gr
  • Fresh Basil or Parsley – 10 leaves
  • Garlic – 1 clove
  • Capers – Handful

Bring 1.5 litres of water with one tablespoon of salt to the boil and then add the Rummo Fusilli. Cook for about 12 minutes, stirring every now and again, and making sure your pasta isn’t overcooking. Heat 5 glugs of Calvi Classico Olive Oil in a large pan and add one chopped garlic clove. Add the Don Antonio Sugo alla Napoletana and allow to simmer for 5 minutes. Then stir in the Castellino Semi-Sundried Tomatoes, the Castellino Mixed Olives and some capers, and allow to simmer for 2-3 minutes. Check that your pasta is properly cooked and then strain, but remember to keep some of the pasta water for later. Toss the fusilli into the pan containing your sauce and mix well. If the sauce is too thick, add some of the pasta water you kept aside. Finish off with a sprinkling of fresh basil or parsley.

 



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