1/4 cup extra-virgin olive oil, plus 3 tablespoons
1/4 cup lightly packed basil leaves
2 red bell peppers, roasted, peeled, and julienned
2 yellow bell peppers, roasted, peeled, and julienned
1 pound Italian sausage, cut into 1-inch lengths
1 cup pitted, oil-cured black Italian olives
1 pound fusilli or the pasta of your choice
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