Fusilli Pasta with Anchovy Caper Sauce
Ingredients:
- 250g Doña Elena Al Dente Fusilli pasta (cooked according to packaging instructions)
- 6 pcs Doña Elena Anchovy Fillets, mashed
- 4 tbsp butter
- 20ml Doña Elena Pure Olive Oil
- 1/2 pc white onion, thinly sliced
- 2 tbsp Doña Elena Capers
- 1 cup cherry tomatoes, cut in half
- 1/2 pc lemon, juiced
- 1 cup flat leaf parsley, chopped
- 1/2 tsp dry tarragon
- 1 clovegarlic, thinly sliced
- salt & pepper to taste
Procedure:
- Heat pan to medium low. Add a drizzle of olive oil and butter. When the butter melts, add onions, garlic, 1/2 cup parsley, tarragon and mashed anchovies and mix. Cover and cook until onions become soft.
- Add capers, tomatoes, black pepper and about 1/2 teaspoon of salt and continue cooking.
- Squeeze a little lemon juice when the sauce starts to thicken and add a ladle of pasta water from the pot and stir it in.
- Toss in pasta, top with ½ cup chopped parsley then serve