Ingredients
- 6 mint leaves
- 4 tomatoes
- 1 1/2 fusilli
- 1 extra virgin olive oil salt black pepper (fresh ground)
- 130 gr tuna
- 60 ml dry wine (white)
- 34 gr black olives
- some garlic
Drain the tuna. In a skillet, saute the garlic and parsley in a little oil over medium heat. As soon as the garlic starts to become transparent, add the tune crumbled by hand and let cook for 2 minutes longer. Then add the olives, wine and tomatoes, and simmer for 10 to 15 minutes longer. Add the mint leaves, salt and pepper. Toss in the cooked pasta and mix gently. Serve immediately.
