Fusilli Pasta with Anchovy Caper Sauce

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:

1. 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.
2. Add capers, tomatoes, black pepper and about 1/2 teaspoon of salt and continue cooking.
3. 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.
4. Toss in pasta, top with ½ cup chopped parsley then serve