Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)


Free Offer
Easy Potluck Recipes: 21 Pasta Casserole Recipes

Wow a crowd with delicious pasta casserole recipes from this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Fusilli with Olive Sauce

  • 1 1/2 c Kalamata or other brine-cured black olives, rinsed and pitted
  • 5 sun-dried tomatoes packed in oil, drained and chopped
  • 1/2 onion, chopped fine
  • 2 garlic cloves, minced
  • 1/4 tsp dried hot red pepper flakes
  • 1 tsp chopped fresh rosemary leaves
  • 1 Tb chopped fresh marjoram leaves
  • 4 Tb chopped fresh parsley leaves
  • 6 Tb olive oil
  • 1/2 c. dry red wine
  • 1-2 Tb drained bottled capers, rinsed
  • 1 lb. fusilli (corkscrew-shaped pasta)
  • fresh grated Parmesan or Asiago

Chop the olives fine either by hand or in a food processor and in a large skillet cook them with the sun-dried tomatoes, the onion, garlic, red pepper flakes, herbs, 2 Tb of the parsley over moderately low heat om 4 Tb of the oil, stirring, until the onion is softened. Add the wine and the capers and simmer the mixture until the wine is reduced to about 2 Tb. While the sauce is cooking, prepare the pasta, drain it, transfer to a heated serving bowl. Toss the pasta with the olive sauce, the remaining 2 Tb parsley, and the remaining 2 Tb oil and serve it with the Parmesan. Serves 6.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo