Fusilli alla Siciliana


  • 1/4 cup green olives, pitted
  • 1/2 cup oil-cured black olives, pitted
  • 3/4 cup roasted red bell peppers (jarred peppers are fine)
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper to taste
  • 3/4 pound fusilli or similar short pasta
  • Freshly grated Parmesan cheese

Instructions In a food processor, blend the olives, peppers, and olive oil into a coarse puree. Season with salt and pepper.

Cook the pasta until al dente. Drain well and put the pasta in a large bowl. Add the sauce and toss to combine. Add the Parmesan and toss again. Portion and serve.

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