Fusilli Porto Bello

Jorge Chávez
Feb. 22, 2016

Courtesy of Porto Bello
Serves four


  • 24 oz. fusilli
  • 1 cup olive oil
  • 1 clove garlic
  • 2.8 oz. black olives
  • 8 oz. artichoke
  • 1 oz. sweet basil
  • 1 med. lime
  • 1 pinch salt
  • 1 dash pepper
  • 1 med. onion


Fry the garlic and onion until golden.
Add the sliced artichoke, salt and pepper.
Add the fusilli, basil, and lime juice and sauté briefly before serving.

Chef’s Tip

The pasta should be al dente and can be seasoned with Parmesan cheese.


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