1. Cook fusilli until al dente in salted water (cook as per the directions on your package, but it is usually 8-10 minutes). 2. While pasta is cooking, heat 2 T olive oil in a large skillet for a few seconds and add the bread crumbs, salt and sugar and saute until lightly golden. Transfer to a bowl. 3. Heat 3 T of olive oil in the skillet on medium and add the garlic, anchovies and chili. Saute for 1-2 minutes. 4. Add the tomatoes and salt to taste. Simmer until slightly thickened. Turn off heat and add herbs (marjoram and parsley) 5. In another skillet heat 2 T of olive oil, add olives and saute about 2 minutes. Add vermouth, let it bubble slightly. Add olives/vermouth to the tomato sauce. 6. Drain the fusilli and add it to the skillet with the sauce. Heat for 1-2 minutes to blend flavors. Serve with a generous drizzle of olive oil and sauteed bread crumbs on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
