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1 1/2 lb Fusilli, cooked
5 oz Tuna, canned in Olive Oil
4 Tomatoes, fresh, ripe, cubed
1/4 cup Black Olives, pitted, halved
Extra Virgin Olive Oil
Salt
Fresh ground Black Pepper
2 Clove Garlic, large, fine chopped
Parsley, fresh chopped
6 Mint Leaves, fresh
1/4 cup Dry White Wine
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Drain the tuna. In a skillet, saute 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.
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