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Fusilli alla puttanesca

cooking time 12-13 minutes
preparation time 15 minutes

ingredients for 4 people
Fusilli 350g, auliv and chiappariell sauce 1 jar, salt to taste (about 35gr), chilli a pinch

Put some water to boil in a large enough pot. When it reaches a boil, add the salt and wait for the new boil. The advice is to always taste the water to check if you need to flavor it more. Immerse the fusilli in boiling water and wait for it to cook. While the pasta is cooking, heat the aulive and chiappariell sauce in a saucepan for a few minutes. We remind you that real Italian pasta should be eaten al dente, so drain it 2 minutes before the time indicated on the package. At this point, pour the fusilli into the pot in which you heated the sauce, adding a little cooking water where necessary. Leave the fusilli to flavor for about 3 minutes, or until part of the sauce has been absorbed. And if you want to add a touch of liveliness to your recipe, a pinch of chilli will be what you need for the perfect
pasta alla puttanesca. Enjoy your meal!