Fusilli with tuna
Instructions
Cook fusilli until al dente in salted water.
Meanwhile, drain the tuna and sfiocchettatelo.
Mince the parsley with anchovies, capers and garlic.
Drain the pasta and pour into a soup tureen.
Add the tuna and the beat of parsley and anchovies.
Dress with the lemon juice and mix well.
Serve immediately.
You can also use some few of lemon peel for garnish.
Ingredients and dosing for 4 persons
- 350 g of type pasta fusilli
- 300 g of tuna in olive oil
- 5 anchovy fillets
- 1 sprig of parsley
- 1 tablespoon of capers
- 1/2 clove of garlic
- 1 lemon (juice)