Fusilli con tonno e olive
Fusilli with tuna and olives
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yeld for 4
- 500 g (1,1 lb) fresh fusilli or other small fresh pasta
- 500 g (1,1 lb) fresh tomatoes, chopped
- 4 tablespoons extra virgin olive oil
- Fresh basil, cut by hand
- A sprig of fresh thyme
- 1 teaspoon dried bay leaves
- 1 teaspoon dried marjoram
- 1 tablespoon dried chives
- 1 tablespoon fresh parsley, finely chopped
- 130 g (5 oz) tuna in oil, well drained and crumbled
- 45 g (1 1/2oz) black olives, sliced
- 100 ml (4 fl oz - 1/2 C) white wine
- Salt
- Time:
preparation: 15 minutes
cooking: 30 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 586 (kCal) 30 % GDA (*) - 2452 (kJ)
Protein: 22.5 (g) 45 % GDA
Total fat: 18.4 (g) 27 % GDA
Total carbohydrate: 82.6 (g) 31 % GDA
Sugars: 9.5 (g) 11 % GDA
Prepare the sauce in a non-stick frying pan. Put oil, tomatoes, aromatic herbs (except basil and parsley) and wine. Cook over a gentle flame, half-covered, and without water; when the sauce is almost retired, add tuna, olives and basil. Season to taste with salt and finish cooking until retired.
Meanwhile cook fusilli in a large kettle of boiling salted water according to package directions until "al dente" stage; drain very well and pour into the pan together with parsley. Cook for only few minutes in order to complete cooking.
Serve hot.
The secret of this recipe lies just in completing cooking in the sauce!
What's the right wine for " Fresh fusilli with tuna & olives " ?
Our suggestion is: Vermentino di Gallura (white wine from Sardinia)
