Of which 4 g sugars and 2.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Pantry ingredients · Plant-based · Part blended, part in pieces
Allergens gluten, tree nuts
Fusilli with sun-dried tomatoes, capers and olives
A rustic, no-cook dressing — only the sun-dried tomatoes and nuts are prepped
A plant-based pantry option, built with well-drained sun-dried tomatoes in olive oil, capers, olives, almonds, garlic, basil and oregano. Part of the dressing is blended with pasta water and part stays in pieces, to bind the fusilli without losing contrast.
Ingredients
- 320 g (11½ oz) dried fusilli
- 100 g (3½ oz) sun-dried tomatoes in olive oil, drained
- 80 g (2¾ oz) pitted black olives
- 30 g (1 oz) capers
- 30 g (1 oz) blanched almonds
- 25 g (1 oz) extra-virgin olive oil
- 4 g garlic
- 10 g fresh basil
- 0.6 g dried oregano
- 0.3 g dried chili
- water and coarse salt for cooking the pasta, as needed
- cold water, as needed — up to 30 ml, for the dressing
Method
- Drain the sun-dried tomatoes for 10 minutes and press them between paper towels. Only then weigh out 100 g. Rinse the capers and olives if they're in brine, and pat dry.
- Toast the almonds in a dry skillet for 2–3 minutes. Let cool and chop 10 g by hand for finishing.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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