Imagine a plate of freshly drained fusilli, al dente, and ready to be enriched with the delicious Aeolian sauce. Their aroma gently envelops you, bringing to mind the brackish sea air and the intense scent of freshly picked tomatoes.

In the pan, the olive oil is gently heated, releasing a slightly fruity and inviting fragrance. Chopped garlic and fresh chili are added, creating an aromatic base that tantalizes the senses.

Once the garlic is golden brown, the chopped peeled tomatoes take the stage, creating a perfect balance between sweetness and spiciness.

Black olives are added, bringing a touch of salinity and a rich, bold flavor.

Capers, with their unique and salty taste, join the mix, giving it a depth and complexity that makes your mouth water.

Finally, the soft and flavorful anchovies in oil. Their salty and delicate flavor pairs perfectly with the rest of the condiment.

The fusilli, enveloped in this intense and fragrant sauce, become a delight for the palate.

This symphony of flavors, prepared with love and passion, accompanied by a good glass of strictly white wine and the joy of a meal, is the recipe for Aeolian-style fusilli:

Ingredients:

350 grams of fusilli

2 tablespoons of olive oil

2 cloves of garlic, minced

1 fresh chili pepper, minced (to taste)

300 grams of chopped peeled tomatoes

100 grams of pitted and sliced black olives

50 grams of desalted capers

50 grams of anchovies in oil, drained

Salt to taste

Pepper to taste

Fresh basil, for garnish

Instructions:

Start by bringing a pot of salted water to a boil and cook the fusilli according to the package instructions. Drain them al dente and set them aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chili pepper, and sauté them for a few minutes, being careful not to burn them.

Add the chopped tomatoes to the skillet and cook over medium-low heat for about 10-15 minutes, until the sauce slightly thickens.

Add the black olives, capers, and anchovies in oil to the skillet. Mix all the ingredients well and continue cooking for another 5 minutes, allowing the flavors to blend.

Taste the sauce and adjust the salt and pepper according to your taste.

Add the fusilli to the skillet with the sauce and gently toss them, ensuring that the fusilli are fully coated with the condiment.

Continue cooking over medium-low heat for a couple of minutes, allowing the fusilli to absorb the flavors.

Once ready, serve the Aeolian-style fusilli on a plate and garnish with a few fresh basil leaves. If desired, you can drizzle some extra olive oil on top.

The Aeolian-style fusilli are ready to be enjoyed! Buon appetito!