Fusilli with tuna and spinach
2 servings
15 minutes
Fusilli with tuna and spinach is a simple yet incredibly delicious dish from Italian cuisine that combines the tenderness of pasta, the richness of tuna, and the freshness of spinach. This recipe reflects Italy's culinary philosophy: minimalism in ingredients and maximum harmony in flavor. Fusilli, with its twisted shape, perfectly holds the creamy texture of the filling, while an aromatic sauce made from onion, olive oil, and spices enhances the depth of tuna's flavor. Spinach adds lightness and fresh herbal notes. The finishing touch is a generous portion of grated Parmesan that gives the dish a rich umami accent. This recipe is suitable for both everyday dinners and cozy evenings with loved ones, delighting with its tenderness and balanced flavors.
1
Boil the fusilli in lightly salted water as indicated on the package.
- Fusilli pasta: 250 g
- Salt: to taste
2
While the fusilli is boiling, heat olive oil in a pan and sauté very finely chopped onion until translucent, stirring constantly.
- Olive oil: 1 tablespoon
- Onion: 1 piece
3
Next, add chopped spinach leaves (you can just tear them by hand) and sauté on low heat for 3 minutes, stirring occasionally.
- Fresh spinach leaves: 80 g
4
Then we add the canned tuna (180 g) and fry for a few more minutes, I pour the oil from the tuna can here as well.
- Canned tuna in oil: 1 jar
- Olive oil: 1 tablespoon
5
Add salt and generously sprinkle with black ground pepper, mix well
- Salt: to taste
- Ground black pepper: to taste
6
Once the fusilli are ready, drain the water and add them to the pan, mix well and it's done!
7
We serve the pasta on plates and sprinkle with grated Parmesan (optional).
- Grated Parmesan cheese: to taste