Fusilli with tuna sauce
4 servings
35 minutes
Fusilli with tuna sauce is a harmony of Italian cuisine that combines marine freshness and the warming aroma of herbs. The dish's origins trace back to Mediterranean traditions where pasta is a staple of daily diet. This recipe blends the tenderness of tuna, the rich flavor of tomatoes, and the spiciness of marjoram and capers. Fusilli, with its unique spiral shape, perfectly holds the rich sauce, providing a balance of texture and taste in every bite. The dish is ideal for cozy family dinners or as a quick option for those wanting to enjoy exquisite Italian classics without lengthy preparation. Its ease of execution and depth of flavors make this recipe a favorite among Mediterranean cuisine enthusiasts.
1
Drain the tuna juice, mix it with 2 tablespoons of olive oil, and put it in a pot. Chop the garlic and slice the onion, sauté in a pan until light yellow.
- Canned tuna in its own juice: 1 jar
- Olive oil: 3 tablespoons
- Garlic: 2 cloves
- Onion: 1 piece
2
Add tomato, minced tuna meat, season with marjoram, salt, and pepper. Cook the sauce on low heat for 25 minutes. At the end, stir in chopped parsley.
- Tomatoes in their own juice with Italian spices: 400 g
- Canned tuna in its own juice: 1 jar
- Dried marjoram: 1 teaspoon
- Salt: pinch
- Ground black pepper: pinch
- Parsley: 1 bunch
3
Boil the fusilli in salted water until slightly softened. Drain the water and dry.
- Fusilli pasta: 400 g
- Salt: pinch
4
Mix the hot fusilli with the sauce.
- Fusilli pasta: 400 g
- Tomatoes in their own juice with Italian spices: 400 g