Fusilli Bucati Pasta “Alla Tropeana” with Tuna

Ingredients for 4 servings:

280g fusilli bucati pasta;
2 x 160g jars of PER PRIMI alla Tropeana with Callipo Tuna in extra virgin olive oil;
A few basil leaves

 
 

Method:

Boil the fusilli bucati pasta. Pour the contents of the two jars of Tropeana with Tuna, with the oil, into a large pan. Heat slowly over a low heat. Drain the pasta when it is still a bit al dente and pour into a pan. Cook everything over a low heat for around 2 more minutes until you have a creamy consistency, flavouring the pasta well.
Dish up, flavour with a drizzle of olive oil and decorate with the basil.

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