Whole Wheat Fusilli Puttanesca

• Whole Wheat Fusilli  – 300 g
• Puttanesca sauce – 150 g
• Anchovy fillets in oil – 10 pcs
• Capers in brine – 1 tsp
• Chopped flat-leaf parsley – 1 tsp
• Green and black olives – 3 to 4 pcs
• Olive oil – 1 tsp
• Salt and pepper
• Parmesan shavings

1. Place 6 anchovy fillets in a large, hot, lightly oiled pan and let them melt. Add the capers and let simmer for about one minute.
2. Then add the puttanesca sauce and the parsley. Let simmer gently over low heat and season if needed.
3. Cook the pasta for 30 seconds in lightly salted hot water (95°C) and drain.
4. Add the pasta to the pan and mix well with the sauce.
5. Serve on a warm plate and garnish with green and black olives, the remaining anchovy fillets and capers. Finish with some parmesan shavings.

Tip
For takeaway preparation, first mix the cold sauce with the anchovies and capers. We recommend not adding parsley to avoid discoloration when reheating. Mix the thawed pasta with the cold sauce and portion into trays. Garnish with capers, anchovy fillets, olives and a little parmesan.