Fusilli With Sauteed Green Olives and Bread Crumbs

• 7 tablespoons extra virgin olive oil, plus more for drizzling
• 12 cup dry breadcrumbs
• sea salt
• 1 pinch sugar
• 4 anchovies packed in oil, coarsely chopped
• 12 fresh red pepperoncini pepper, minced (with seeds for more heat)
• 1 (35 ounce) can plum tomatoes, finely chopped, with juice
• 4 garlic cloves, very thinly sliced
• 2 teaspoons fresh marjoram, chopped
• 12 cup chopped fresh flat-leaf parsley
• 1 lb fusilli
• 1 cup pitted green olives
• 2 tablespoons dry vermouth

1. Cook fusilli until al dente in salted water (cook as per the directions on your package, but it is usually 8-10 minutes).
2. While pasta is cooking, heat 2 T olive oil in a large skillet for a few seconds and add the bread crumbs, salt and sugar and saute until lightly golden.
3. Transfer to a bowl.
4. Heat 3 T of olive oil in the skillet on medium and add the garlic, anchovies and chili.
5. Saute for 1-2 minutes.
6. Add the tomatoes and salt to taste.
7. Simmer until slightly thickened.
8. Turn off heat and add herbs (marjoram and parsley)
9. In another skillet heat 2 T of olive oil, add olives and saute about 2 minutes.
10. Add vermouth, let it bubble slightly.
11. Add olives/vermouth to the tomato sauce.
12. Drain the fusilli and add it to the skillet with the sauce.
13. Heat for 1-2 minutes to blend flavors.
14. Serve with a generous drizzle of olive oil and sauteed bread crumbs on top.

extra virgin olive oil, breadcrumbs, salt, sugar, anchovies, fresh red pepperoncini pepper, tomatoes, garlic, fresh marjoram, parsley, fusilli, green olives

Taken from www.food.com/recipe/fusilli-with-sauteed-green-olives-and-bread-crumbs-349016 (may not work)