Ingredients
2
2 servings
- •7 ounces fusilli pasta
- •1 teaspoon olive oil
- •1 small shallot, minced
- •2 ounces oil-cured black olives, drained
- •2 ounces sun dried tomatoes in oil, drained and chopped
- •1 ounce capers in brine, drained
- •1 (3 ounce) can tuna in water, drained
- •2 tablespoons grated Pecorino Romano cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat olive oil in a skillet and saute shallot until soft and translucent, 3 to 5 minutes. Add olives, chopped tomatoes, and capers. Mix well and remove from heat.
- Drain pasta, add to the skillet, and toss to coat. Mix in tuna in chunks. Top with Romano cheese and serve.
Nutritional Facts
Per 2 servings
- Calories: 565
- Carbohydrate: 91g
- Fat: 11g
- Fiber: 8g
- Protein: 31g
- Sugar: 14g
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