Fusilli salad
Instructions
Blanch the tomatoes, Peel, remove the seeds and cut into cubes.
Put them in a soup-tureen with basil, a clove of garlic and seasoned with oil and salt.
Finely chopped tuna, pitted olives and cut them in half, cut the mozzarella into cubes.
Bring to a boil salted water, lessatevi fusilli al dente, drain, tip one in tomato soup.
Remove the garlic, add the tuna, olives and mozzarella cheese.
Stir again quickly.
Serve.
Accompanying wines: Erbaluce Di Caluso DOC, Velletri Bianco DOC, Taburno Coda Di Volpe DOC.
Ingredients and dosing for 4 persons
- 350 g of type pasta fusilli
- 4 tomatoes
- 80 g of tuna in olive oil
- 12 black olives
- 120 g of mozzarella
- 16 leaves of basil
- 1 clove of garlic
- Olive oil
- Salt