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Favorite Fusilli with Puttanesca Sauce

This is my family's favorite way to eat fusilli. We love olives, so the puttanesca sauce is right on, and the whole dish is something we cook probably once a month. After you try it, you'll want to make it often, too!


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  • 2 1/2 pounds ripe tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 1/4 cup Gaeta or Kalamata olives, pitted and roughly chopped
  • 1 tablespoon drained capers
  • fresh hot pepper, chopped OR crushed red pepper flakes, to taste
  • salt, to taste
  • 1/4 cup fresh basil leaves, roughly chopped
  • 1 pound fusilli (spiral-shaped) pasta, cooked and drained


  1. Using a paring knife, cut the stem end from the tomatoes. Drop them into boiling water 20 seconds and them immediately into ice water. The peel will come off easily.
  2. Slice across the tomato and remove the seeds. Coarsely chop.
  3. Put the olive oil and garlic in a medium skillet. Cook briefly over medium heat.
  4. Add the tomatoes, olives, capers, hot pepper and salt to taste.
  5. Cook briefly just to heat through.
  6. Add the basil and toss immediately with hot pasta.

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