Fusilli Alla Sorrentina(Sorrento-Style Fusil
Yield
4 servingsPrep
15 minCook
25 minReady
40 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
/halved |
*
|
| 1 | x |
olive oil, extra-virgin
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
fresh ground |
*
|
| 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
/halved |
*
|
| 1 | x |
olive oil, extra-virgin
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
fresh ground |
*
|
| 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 tune 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.
