Recipe: Sorrento-style Fusilli (using tuna, olives and diced tomatoes)

SORRENTO-STYLE FUSILLI
(FUSILLI ALLA SORRENTINA)

3/4 lb fusilli pasta (spiral-shaped)
2 large cloves garlic, finely chopped
Fresh chopped parsley, to taste
Extra virgin olive oil
1 (5 oz) tuna, canned in olive oil, drained
1/4 cup pitted black olives, halved
1/4 cup dry white wine
4 fresh ripe tomatoes, diced
6 fresh mint leaves
Salt and freshly ground black pepper, to taste

Cook pasta al dente, according to package directions; drain.

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 tuna 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.

Makes 4 servings
Source: Gourmet Dining in the Colors of Italy by the Italian Trade Commission, 1990's