BARILLA GLUTEN FREE FUSILLI WITH TUNA, CAPERS AND OLIVES
BARILLA GLUTEN FREE FUSILLI WITH TUNA, CAPERS AND OLIVES
21 minutes total
A delightful gluten free pasta salad the whole family will love.
Ingredients
Serves 2
| 160g | Barilla Gluten Free Fusilli |
| 150g | leek, washed and sliced julienne |
| 20g | capers in brine, rinsed and roughly chopped |
| 40g | black olives |
| 1 small bunch | mint |
| 150g | canned tuna |
| 2 tbs | Extra Virgin Olive Oil |
| To taste | Salt and black pepper |
| Rock salt, for pasta water |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to the boil. Once boiling add rock salt, we recommend 7 grams of rock salt per litre of water.
Step 2
Braise the leeks in some olive oil and water. Then add the chopped capers, olives and tuna. Add to a mixing bowl with the remaining olive oil, season with salt, pepper and mint.
Step 3
Drop the Barilla Fusilli into the boiling salted water and stir. Cook according to the instructions on the pack. Once cooked al dente, drain the pasta and cool until it’s at room temperature. Make sure to add a little oil to avoid sticking.
Step 4
Toss the pasta in with the sauce and serve with a garnish of fresh mint.
