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Fusilli Lunghi alla Rustica

4.7

(5)

A plate of fusilli made with peppers green olives and capers.
Photo by Joseph De Leo, Food Styling by Drew Aichele

This zesty, flavorful sauce is a recipe of my mother’s that I am particularly fond of and have made minor changes to.  It may seem uncharacteristic of Italian cooking to use so many different ingredients, but they all balance each other well and the result is perfect harmony. This sauce is also good with fusilli corti, penne, and elicoidali.

This recipe was excerpted from ‘The Classic Pasta Cookbook’ by Giuliano Hazan. Buy the full book on Amazon. See more of Giuliano Hazan’s favorite pastas →

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