(Fusilli with tuna and olives - Our recipe)

Time: preparation: 15 minutes ........ cooking: 30 minutes 500 g (1,1 lb) fresh fusilli or other small fresh pasta 500 g (1,1 lb) tomato pulp 8 tablespoons extra virgin olive oil Fresh basil, chopped by hand A sprig of fresh thyme 2 teaspoons dried bay leaves 2 teaspoons dried marjoram 2 tablespoons dried chives 2 tablespoons fresh parsley, finely chopped 1 140 g (5 oz) can tuna in oil, crumbled 45 g (1 1/2 oz) black olives, sliced 100 ml (4 fl oz - 1/2 C) white wine Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Prepare the sauce in a non-stick frying pan. Put oil, tomato pulp, 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?
Our suggestion is: Vermentino di Gallura (white wine from Sardinia)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".