Fusilli con tonno e olive
Fusilli with tuna and olives Our original home cooking
In Italy there are many different shapes of fresh pasta. Every region has their own shapes. Besides there is a great difference between north of Italy where egg pasta prevails and south where pasta made only with semolina and water is preferred. Fusilli of this recipe are from Salento (Apulia). My husband and I really like this simple recipe to toss pasta with tuna and olives. Easy and fast to do recipe that is inexpensive too and ... you can prepare it all year round!
Ingredients / Serves 4
- 500g (1.1 pounds) fresh fusilli or other small fresh pasta
- 500g (1.1 pounds) fresh tomatoes, peeled and chopped
- 3 tablespoons extra virgin olive oil
- Fresh basil, cut by hand
- A sprig of fresh thyme
- 1 dried bay leaf
- 1 teaspoon dried marjoram
- Some sprigs fresh chives, finely chopped
- Some sprigs fresh parsley, finely chopped
- 130g (4 1/2 ounces) tuna in oil, well drained and crumbled
- 45g (1.6 ounces) black olives, sliced
- 100ml (3 1/3 fluid ounces) white wine
preparation: 15 minutes
cooking: 30 minutes
total: 45 minutes
- How many calories in a 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
Look at infographic of nutrition facts
Download free PDF version (182 download).
or use QRCode with your smartphone
Recipe for fusilli with tuna and olives
Preparation and cooking
- - Prepare pasta sauce.
Put olive oil, tomatoes, aromatic herbs (except basil, chives and parsley) and wine in a non-stick frying pan.
Cook over a gentle flame, half-covered, and without water.
When pasta sauce is almost reduced, add tuna, olives and all other aromatic herbs.
Season to taste with salt and finish cooking until well reduced.
- - Meanwhile ...
... cook fusilli in a large kettle of boiling salted water according to package directions until "al dente" stage.
Drain very well and transfer into the pan.
Cook on fierce heat, one minute or little more, stirring continuously but with delicacy.
Just before serving
- - Serve your pasta with olive-and-tuna sauce hot.
- - The secret of this recipe lies just in completing the cooking of pasta in its sauce!
- - If you have any remains of this pasta, do not worry! It is perfect even warmed the day after.
- - You can use any other pasta shape you like with this tuna-and-olive sauce. You can also modify ingredient quantities but be careful with calories ;))
- - In winter use dried parsley and chives.
- - This pasta tossed with olive-and-tuna sauce is perfect for your family lunch. Complete your meal with fresh fruit.
- - Pasta is one of the foods that we must not give up. It represents the amount of carbohydrates needed to live healthy. But we must be careful about the amount of pasta and type and amount of ingredients that we are going to add to our pasta sauce. Pasta itself is not fattening but condiments ... yes!
Another important point is to plan what we want to serve with our pasta dish.
If we have in mind a full meal, it will be good to season pasta only with tomato sauce.
If we enrich our pasta sauce of other ingredients (an example is the sauce of this recipe) it will be good to limit the other courses to a vegetable dish or to serve only fruit.
What's the right wine for " Fusilli with tuna and olives "?
My husband and I always match Vermentino di Gallura (white wine from Sardinia) to this pasta dish dressed with olive-and-tuna sauce.
Rating: 5 / vote cast: 1