Fusilli Porto Bello
- by Porto Bello

Winter-Spring 2005

Ingredients:
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

Preparation:
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.