Here are the Fusilli with Tomatoes, Tuna, and Capers, another very simple first course to prepare, but with a really superb taste. Ideal for when you have little time available, but still want to impress with a flavorful dish. If you like, you can also add black olives.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 11 oz fusilli
- 1 lb tomatoes
- 10.5 oz tuna (canned, undrained weight)
- 0.9 oz pickled capers
- to taste coarse salt
- to taste olive oil
- to taste fine salt
Steps
In a pot, add plenty of water, and once it boils, add the coarse salt and pasta. Stir and cook until al dente.
Meanwhile, wash and thinly slice the tomatoes. Put a little oil in a pan, add the tomatoes, a little fine salt, and cook for a few minutes.
At this point, add the tuna (you can drain it of its preserving oil or use it, as you prefer), the capers, mix well and cook for a few more minutes. Adjust the salt if necessary.
Using a slotted spoon, drain the pasta al dente and place it directly into the pan with the sauce.
Mix well and serve hot.
And enjoy your meal!
Tips, Advice
For this dish, I also used the oil contained in the tuna cans. Try to get quality cans, so the oil is also of good quality.
You can also add olives, preferably black ones, which add even more flavor to your dish.
If you liked the Fusilli with Tomatoes, Tuna, and Capers, try also:
Baked Tortiglioni with Trapanese Pesto and Tuna
