Fusilli with Tuna

Fusilli with Tuna


  • 1 8oz jar of Imported Italian tuna, packed in olive oil

  • 1 small yellow onion, chopped

  • 3 cloves of garlic, chopped

  • 1 15oz can of diced tomatoes

  • 10 basil leaves, chopped

  • 1 tsp of crushed red pepper flakes

  • 1/4 cup of flat leaf Italian parsley, chopped

  • 1 tsp pf salt

  • 1/2 tsp of fresh ground black pepper


  • Drain the tuna reserving the oil. Squeeze out as much of the oil as possible and set aside.

  • Place the tuna in a small bowl and flake with a fork.

  • In a large frying pan heat 2 Tbls of the tuna oil and sauté the onions and garlic for 2 minutes.

  • Add the tomatoes, basil and crushed red pepper and simmer over low heat for 15 to 20 minutes.

  • Stir in the tuna and set aside

  • In 6 quarts of salted boiling water cook the pasta until al dente. Around 8 to 10 minutes.

  • Drain the pasta and return it to the pot.

  • Add the tomato mixture, parsley, salt and pepper.

    Serves 4 people

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