Fusilli with Tuna and Black Olives

Fusilli col Buco, Cured Olives and Tuna! 


Fusilli with Tuna and Black Olives

Ingredients

For 4 Person(s)

For the Pasta:

  • 1 pound Fusilli col Buco pasta (or regular Fusilli)
  • 6 ounces scallions cleaned and cut into 1/2 inch pieces
  • 1 1/2 cups cherry yomatoes
  • 2 ounces cured black olives (you can also use Kalamata or Gaeta olives)
  • 1/2 cup white wine
  • 7 ounces tuna fish packed in olive oil
  • 4 tablespoons extra virgin olive oil
  • salt
 
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Directions

  1. Cook the pasta in very lightly salted boiling water until al dente.
  2. In a sauté pan add the oil and sauté the scallions until soft, about 5-7 minutes. Add a pinch of salt to help draw out the water.
  3. Add the wine and reduce. Add the olives and tomatoes and sauté for another 3-5 minutes or until the tomatoes are tender.
  4. Add the tuna and sauté for one minute.
  5. Add in the al dente pasta and a bit of pasta water if it feels dry.
  6. Toss together and serve immediately.
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