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Wholewheat fusilli with green olives and herbs

20 minutes

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Wholewheat fusilli with green olives and herbs

By Jacqueline Burgess

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

250 g Woolworths organic spelt fusilli
1⁄3 cup extra virgin olive oil
2 T butter
3 cloves garlic, smashed
6 anchovies, roughly chopped
20 g capers
1 green chilli, finely chopped
30 g Italian parsley, roughly chopped
10 Woolworths Nocellara Di Castelvetrano olives, pitted
10 Woolworths queen olives, pitted
1 lemon, zested and juiced
20 g basil
sea salt and freshly ground black pepper, to taste

Method

1. Cook the pasta in boiling salted water until al dente. Drain, reserving ¼ cup pasta water.

2. Heat the oil and butter in a pan over a medium heat. Add the garlic and cook until soft and golden. Add the anchovies, capers, chilli and parsley and cook for 1 minute.

3. Toss in the remaining ingredients, then fold through the pasta and reserved water. Season to taste.

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