Fusilli with Tuna and Black Olives ___

Fusilli with Tuna and Black Olives


For the Pasta:

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


Get your Italian Tuna HERE!

Cook the pasta in very lightly salted boiling water until al dente.

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.

Add the wine and reduce. Add the olives and tomatoes and sauté for another 3-5 minutes or until the tomatoes are tender.

Add the tuna and sauté for one minute.

Add in the al dente pasta and a bit of pasta water if it feels dry.

Toss together and serve immediately.