Fusilli with Blackberries

Method

1. Combine fresh blackberries with oregano, thyme, basil, garlic, chili, olive oil, and a pinch of salt. Let macerate for at least 2 hours.
2. After 2 hours, extract the juice from the blackberries using a juicer, blender, or centrifuge. Reserve the pulp to make a powder (dry in oven).
3. Filter the blackberry extraction.
4. For the sauce, heat olive oil in a pan and sauté minced garlic and chili for 2 minutes. Add the agone head (or anchovies), basil leaves, and parsley. Then pour in the blackberry extraction and simmer for about 1 hour. Season with salt.
5. Filter the sauce to remove the agone head and cooked herbs. Add fresh basil leaves and let cool.
6. For the basil oil, blanch basil in salted water, then shock in ice water. Squeeze dry, blend with seed oil, and filter. Let decant for 10 minutes.
7. Prepare the cimiciurri: finely dice green pepper (brunoise), then mix with basil oil, chopped parsley, chives, and chopped chili.
8. Cook the fusilli in boiling salted water for about 6 minutes.
9. Meanwhile, melt a knob of butter in a pan, add basil leaves, then add the blackberry sauce like a tomato passata.
10. Drain the pasta and finish cooking it in the blackberry sauce, mantecatura with grated aged cheese (or Parmesan).
11. Plate: spread cimiciurri on the base, place the pasta on top, sprinkle with blackberry powder, and garnish with fresh herbs.