Fusilli Alla Sorrentina (Sorrento-Style Fusil
main dish, pasta
1 1/2 lb fusilli, cook al dente
5 oz tuna, canned in olive oil
4 tomatoes, fresh,ripe,cubed
1/4 cup black olives, pitted/halved
1 extra virgin olive oil
1 salt
1 fresh ground black pepper
2 centiliter garlic, large, fine chopped
1 parsley, fresh chopped
6 mint leaves, fresh
1/4 cup dry white wine
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.
Yield: 4 servings
