Fusilli Alla Sorrentina (Sorrento-Style Fusilli)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
pasta, fusilli
cook al dente |
|
| 5 | ounces |
tuna
canned in olive oil |
|
| 4 | each |
tomatoes
fresh, ripe,cubed |
|
| ¼ | cup |
black olives
pitted, halved |
*
|
| 1 | x |
olive oil, extra-virgin
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | cloves |
garlic
large, finely chopped |
|
| 1 | x |
parsley leaves
fresh chopped |
*
|
| 6 | each |
mint leaves
fresh |
*
|
| ¼ | cup |
white wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
pasta, fusilli
cook al dente |
|
| 144.5 | ml/g |
tuna
canned in olive oil |
|
| 4 | each |
tomatoes
fresh, ripe,cubed |
|
| 59 | ml |
black olives
pitted, halved |
*
|
| 1 | x |
olive oil, extra-virgin
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | cloves |
garlic
large, finely chopped |
|
| 1 | x |
parsley leaves
fresh chopped |
*
|
| 6 | each |
mint leaves
fresh |
*
|
| 59 | ml |
white wine
dry |
*
|
Directions
Drain the tuna.
In a skillet, sauté the garlic and parsley in a little oil over medium heat.
As soon as the garlic starts to become transparent, add the tuna crumbled by hand and let cook for 2 minutes longer.
Then add the olives, wine and tomatoes, and simmer for 10 to 15 minutes longer.
Add the mint leaves, salt and pepper.
Toss in the cooked pasta and mix gently.
Serve immediately.
