The Pugliese larder runs on artichokes, olives, and capers. They are not three additions to a dish. They are a flavor logic that shows up across the region's cooking in different combinations and proportions. This pasta gives them a straightforward vehicle.
Using jarred artichokes cuts preparation time from 40 minutes to 10. The artichokes arrive already cooked in spiced oil, and that oil goes directly into the pan as the base of the sauce. Nothing from the jar gets wasted.
Add the olives and capers last. Both need heat to bloom, but not long heat. Too much time and their sharpness cooks off, and the dish goes flat.
Set servings and units first. You can change them anytime.
Bring a large pot of water to a boil. Salt generously.
Drain the Gusta artichokes, reserving the oil from the jar. Halve or quarter any large pieces.
Warm 2 tbsp of the reserved artichoke oil in a wide pan over medium heat. Add 2 sliced garlic cloves and cook 1 minute.
Add the artichoke pieces. Cook 3 minutes, turning once, until lightly golden at the edges.
Cook 11 oz of Gusta fusilli for 9 minutes. Reserve 1 cup of pasta water before draining.
Add the olives and capers to the pan. Cook 2 more minutes. Season with black pepper and hold on low heat.
Drain the pasta and add it to the pan. Toss for 1 minute over medium heat, adding pasta water 1/4 cup at a time until the pasta is lightly sauced.
Remove from heat. Finish with fresh parsley and a drizzle of olive oil.
You made Fusilli con Carciofi, Olive e Capperi. Time to eat.
A new recipe in your inbox each month. No noise.
Taste before adding salt. The artichoke oil, olives, and capers all carry their own. Add only at the end if the dish needs it, and even then, lightly.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
2 items in stock $63.94
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.