BARILLA FUSILLI

WITH TUNA, CAPERS AND OLIVES

Classic Blue Box Fusilli Pasta

Made with

Barilla Fusilli

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Prep
Cook
Skill
Beginner
Diet
Vegetarian

A delightful pasta salad the whole family will love.

689.6
Calories
34.8g
Total Fat
30.3g
Protein
60.9g
Total Carbohydrates

Ingredients 2 Number of Servings

Ingredients for 2 people

  • 160g Barilla 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
  • 2tbs Extra Virgin Olive Oil
  • Salt and black pepper to taste
  • Rock salt, for pasta water

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Instructions

  • TO START

    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.

  • PREPARE THE SAUCE

    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.

  • COOK THE PASTA

    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. 

  • COMBINE AND SERVE

    Toss the pasta in with the sauce and serve with a garnish of fresh mint.

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