300 gr/11oz. Fusilli 200 g./ 8 oz Chopped tomato 50 g/2 oz. Pecorino romano or parmesan 12 Capers 12 Black olives 1 Small bunch fresh basil 1 Clove garlic 2 Anchovies 8 Tablespoons extravirgin olive oil
Preparation
Chop the ripe tomato and the basil, add the pitted olives, the capers, the garlic, chopped anchovies, and olive oil, abundant freshly ground pepper, olive oil. Add the cheese sliced with potato peeler. Mix gently. Boil the fusilli al dente and add to the sauce, toss and serve immediately.
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