Tuna and Fusilli Alfresco

By carvalhohm2

Ingredients

• 2 cups (8 ounces) short fusilli
• 1/4 cup extra-virgin olive oil
• 3 medium or 2 large fresh, ripe Roma (plum) tomatoes (for 1 1/2 cups strips)
• 1/2 cup fresh parsley leaves, tightly packed (see note below)
• 2 cloves garlic
• 1 small can (2 1/4 ounces) sliced black olives
• 2 tablespoons capers, drained
• 1 large can (12 ounces) white tuna packed in water
• Salt and black pepper to taste
• 3/4 cup (3 ounces) already-shredded Parmesan cheese

Details

Servings 4
Adapted from workman.com

Preparation

Step 1

1. Place the fusilli in 2½ quarts of already-boiling unsalted water and cook until tender, 12 minutes.

2. Meanwhile, pour the oil into a 3-quart or larger serving bowl. Cut the unpeeled tomatoes into bite-size strips (you should have about 1½ cups). Add the strips to the bowl.

3. Chop the parsley and add it to the bowl. Peel and chop the garlic and add it to the bowl. Drain the olives and add, along with the capers. Drain the tuna, flake it with your fingers into bite-size chunks, and add it to the bowl. Stir well to mix and set aside.

4.. Drain the fusilli and add it to the bowl with the sauce. Season with salt and pepper and stir to mix. Sprinkle with the cheese, tossing as you sprinkle until the cheese melts. When the cheese is melted, serve.

NOTE: One fresh herb authors Alicia Ross and Beverly Mills recommend always having on hand is parsley. Available all year, it will keep for up to 5 days if you treat it like you would fresh flowers. Just trim the stem ends and stick them in a glass of water, then pop it in the refrigerator!