Fusilli with Tuna, Capers and Romaine Cabbage
- Ingredients 4 people
- Difficulty Easy
- Ready in 20 minutes
Ingredients
- 1 jar Tuna Fillets in Organic Extra Virgin Olive Oil
- 400 g Fusilli bucati
- 20 Capers
- 20 Black olives
- 1 (medium size) Roman cabbage
- 1 clove Garlic
- as required Extra virgin oil
- 1 Chili
- as required Halls
Process
How to make : Fusilli with Tuna, Capers and Romaine Cabbage- Wash the cabbage, take the clumps and divide them into four parts and boil for 10 minutes in salted water. Do not throw away the cooking water.
- In a frying pan put the extra virgin olive oil, garlic clove, romaine cabbage, capers, olives, chili pepper and some of your Rizzoli Tuna fillets.
- In the water you used for the cabbage and that is boiling, toss the pasta. When it is cooked, toss the pasta in the pan with the sauce and add the other part of the Rizzoli tuna fillets and a drop of the cooking water to cream it.
This dish was prepared for us by our Taste Ambassador @ideeperlapentola.
