Fusilli With Sauteed Green Olives and Bread Crumbs

Adapted from The Flavors of Southern Italy by Erica De Mane.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 7  tablespoons extra virgin olive oil, plus more for drizzling
• 1⁄2 cup  dry breadcrumbs
•  sea salt
• 1  pinch sugar
• 4  anchovies packed in oil, coarsely chopped
• 1⁄2  fresh red  pepperoncini pepper, minced (with seeds for more heat)
• 1 (35 ounce) can plum tomatoes, finely chopped, with juice
• 4  garlic cloves, very thinly sliced
• 2  teaspoons fresh marjoram, chopped
• 1⁄2 cup  chopped fresh flat-leaf parsley
• 1  lb  fusilli
• 1  cup  pitted green olives
• 2  tablespoons dry vermouth

Directions

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.