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  • 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

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.

Find more pasta recipes here.

Jacqueline Burgess

Recipe by: Jacqueline Burgess

Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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