Fusilli n.28 with tuna, onion, olives and bread crumb


Fusilli n.28 with tuna, onion, olives and bread crumb



  • Fusilli n.28 La Molisana   320g
  • Tonno or palante   200g
  • Black olives   130g
  • Bread crumbs   5 tablespoons
  • Garlic clove   1 piece
  • White wine   1 glass
  • Shallot   1 piece
  • Extra virgin olive oil   to taste
  • Salt   to taste
  • Chive   to taste


Toast the bread in a pan with a bit of extra virgin olive oil and set aside.

Prepare a mixture of olives, shallots and chives. Let the mixture rest for a few minutes in a pan with a bit of extra virgin olive oil. Cook all in microwawe at full power for about 1 minute and a half.

Chop the tuna and marinate hot with extra virgin olive oil previously cooked in microwawe.

Pour into a pan some extra virgin olive oil, add garlic and sauté simmering with white wine.

Meanwhile, in boiling salted water cook the Fusilli 28, drain the pasta and sauté in the pan with extra virgin olive oil and garlic; turn off the flame and incorporate tuna and bread crumbs. Serve.

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Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

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