Ingredients

Method

• 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

Ingredients

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.