Recipe & photography by Ed Barrow.
Ingredients
- 30g of salted butter
- 4 spring onions, finely sliced
- 2 cloves of garlic, finely sliced
- 4 anchovy fillets
- 1 tbsp of capers
- 100g of Green olives, pitted and quartered
- 150g of Northern Pasta Co Fusilli
- Large handful of fresh parsley, roughly chopped
- 35g of Parmesan, to finish
Method
Start by placing a large pan of well salted water on to boil for the pasta.
In a medium saute pan add the butter and place on a low heat. Once melted add the spring onions, garlic, anchovies, capers and olives. Sauté gently whilst you cook the pasta.
Add the pasta to the boiling water and cook for 6 minutes until al-dente.
Once the Fusilli is cooked, drain it reserving back some pasta water.
Add the drained pasta to the pan with the sauce, sprinkle over the Parmesan and parsley. Pour in a generous splash of pasta water then toss over the heat until well combined. Divide between 2 bowls and finish with some extra Parmesan over the top.
