500 g (11 oz) Fusilli
 200 g (7 oz) TERRA DELYSSA’s sun dried tomatoes
 100 g (3,5 oz) fresh crushed parmesan
 50 g (2 oz) capers
 100 g (3,5 oz) TERRA DELYSSA’s green olives
 1 small bunch fresh basil
 2 crushed clove garlic
 4 anchovies
 10 tbspoons TERRA DELYSSA’s extra virgin oil

In a pan, pour olive oil and sun dried tomatoes cut in thin slices, basil and garlic.
Cook on low heat for 10 minutes, add the pitted olives, the capers, chopped anchovies,
abundant freshly ground pepper. Cook for 5 minutes. Add the parmesan and mix gently. 
Boil the fusilli al dente and add to the sauce, toss and serve immediately.