Fusilli Alla Crazy Bastard
Indulge in the bold, fiery flavors of Fusilli Alla Crazy Bastard, a delightful pasta dish that packs a punch with its combination of garlic, red chili peppers, and crushed red pepper flakes. This recipe marries tangy capers and umami-rich anchovy fillets with the sweetness of sautéed cherry tomatoes, creating a sauce that clings to every twist of perfectly al dente fusilli. The addition of parmesan cheese and fresh basil leaves provides a creamy, aromatic finish that balances out its spicy kick. Ready in just 35 minutes, this quick yet sophisticated dish is perfect for adventurous pasta lovers who crave a zesty, restaurant-worthy meal at home. Make it your go-to for weeknight dinners or casual entertaining!
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Recipe Information
Ingredients
- 400 grams fusilli pasta
- 2 tablespoons olive oil
- 4 garlic cloves
- 2 red chili peppers
- 300 grams cherry tomatoes
- 2 tablespoons tomato paste
- 50 grams parmesan cheese, grated
- 10 basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons capers
- 2 anchovy fillets
Instructions
Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook until al dente, following the package instructions. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, prepare the sauce. Heat the olive oil in a large skillet over medium heat.
Finely chop the garlic cloves and red chili peppers. Add them to the skillet and sauté for 1-2 minutes until fragrant.
Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Stir in the tomato paste, anchovy fillets, and capers, breaking up the anchovies with a spoon so they dissolve into the sauce.
Add the crushed red pepper flakes, salt, and black pepper. Mix well.
Pour in 1/2 cup of the reserved pasta water to loosen the sauce. Simmer for another 2-3 minutes to allow the flavors to meld.
Add the cooked fusilli to the skillet and toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a bit more reserved pasta water.
Remove the skillet from the heat and stir in the grated parmesan cheese.
Serve the pasta hot, garnished with fresh basil leaves and additional parmesan cheese if desired.
Nutrition Facts
Calories |
2089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 5769 mg | 251% | |
| Total Carbohydrate | 320.8 g | 117% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 24.8 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 877 mg | 67% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2302 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
