How to make it

  • Heat oil, onion, and garlic in a large skillet and cook over moderately low heat until softened but not browned, 6-8 minutes.
  • Add the tomatoes, olives, capers, vinegar, oregano, sugar, salt and pepper, and simmer for 15 minutes over low heat. Be careful with the salt since olives and capers are salty.
  • Cook the fusilli in a large pot of boiling salted water until al dente (firm to the bite). Drain and mix with the sauce. Sprinkle on the cheese and serve immediately with additional cheese on the side if desired.

Reviews & Comments 4

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  • flavorsofitaly 10 years ago
    Ivy, any type of olives will do, I've used several different types at different times. With the huge selection you have there (Greece has some of the most wonderful olives!) I's suggest you pick a couple of your favorites, and try those.
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  • ivy 10 years ago
    Hi chef, love all the ingredients. Any particular type of olives or anything will do, because in Greece we have a lot of varieties?
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  • rosemaryblue 10 years ago
    This does sound wonderful! I am an olive lover, and this just sounds great! Thanks for sharing.
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    " It was excellent "
    sparow64 ate it and said...
    OH WOW!!! Sounds fantastic!! i am an olive-lover anyway!! Thanks for posting!
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