Fusilli with Silverbeet

    35 minutes

    A delicious and satisfying Mediterranean-inspired blend of silverbeet, olives, garlic and sun-dried tomatoes tossed with pasta.

    68 people made this

    Serves: 8 

    • 1, 500g packet fusilli pasta
    • 2 tablespoons olive oil
    • 1 bunch silverbeet, stems removed and chopped
    • 60g (1/3rd cup) sun-dried tomatoes packed in oil, chopped
    • 125g (3/4 cup) pitted, chopped Kalamata olives
    • 60g (1/3rd cup) pitted, chopped green olives
    • 1 clove garlic, crushed
    • 3 tablespoons freshly grated Parmesan cheese

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large saucepan of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes or until al dente. Drain and set aside.
    2. Heat the oil in a frying pan over medium heat. Stir in the silverbeet and cook for a few minutes, until the liquid is evaporated. Stir in the sun-dried tomatoes, kalamata olives, green olives and garlic. Cook and stir until tender. Add the fusilli and toss together using 2 spoons until heated through.Sprinkle over Parmesan cheese to serve.

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    Reviews in English (41)


    Altered ingredient amounts. Since my family isn't wild about olives, I omitted the olives and increased the sun-dried tomatoes to 3/4 cup. I also topped with some fresh chopped oregano. Delicious!  -  29 Sep 2008


    I had some silverbeet from my local farmers market and needed to make dinner, so I found this recipe. It was delicious! Silverbeet is rather strong so the other strong flavours in this recipe balance it out nicely and make a really nice combination.  -  29 Sep 2008


    This was wonderful! I made it with wholemeal spiral pasta and added a 1/4 cup of feta which was a great addition. I also used dehydrated sun-dried tomatoe rather than oil packed. I soaked the dried tomatoes in warm water with a few drops of oil for about a 1/2 hour. Worked great. This recipe will definitely be coming out for company!  -  29 Sep 2008