Fusilli Tricolore marinari

  • 1


  • 500 g Fusilli n° 34 Tricolore
  • 200 g fresh tuna fish
  • 1 tbs chopped basil
  • capers
  • salt
Fusilli n° 34 Tricolore


Chop the tuna fish and toss it in a saucepan for some minutes with the oil and the well rinsed capers. Add some white wine and cook until the wine has evaporated, then let simmer on a low heat. Cook the pasta in lots of boiling salted water. Drain the pasta and toss in the pan containing the tuna fish. Sprinkle with chopped basil, season with a drizzle chopped basil, season with a drizzle of oil if necessary and serve.