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Fusilli with Tuna, Capers and Olives

fusilli-pasta

FUSILLI PASTA WITH TUNA, CAPERS AND OLIVES

SERVES: 5
PREPARATION TIME: 12 Mins

INGREDIENTS:

500g La Molisana Fusilli pasta
1/4 cup Colavita Premium Selection Extra
Virgin Olive oil
1/2 cup Zuccato black pitted olives
2 tablespoon Colavita baby capers, drained
1 tin Squisito cherry tomatoes
2 x 160g cans Capriccio tuna in olive oil, well
drained and flake into large chunks.
1/4 cup fresh basil leaves, torn
40g Auricchio Grana Padano, grated (optional)

METHOD:

1. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to the pan.

2. Place a large non-stick frying pan on a medium-high heat with Extra Virgin Olive oil, then add olives, capers and cherry tomatoes.  Cook for a few minutes.

3. Then add the cooked pasta, tuna and basil. Season well and toss gently to combine.

4. Serve with grated Grana Padano.

 
 
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