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Fusilli with Tuna, Black Olives and Capers

August 25, 2010

This recipe you do not often find on restaurant menus here in the United States but on many menus in Italy.  The flavors are unmistakable and if you are craving this pasta dish nothing else will take its place.  A simple red sauce with either fresh tomatoes or a can of tomatoes and  just a few other things from the pantry you will have dinner ready in moments.

Fusilli with Tuna, Black Olives and Capers


  • 1 7 oz. Can Tuna (packed in oil)
  • 1 Garlic Clove (minced)
  • 1 14.5 oz. Can Hunt’s Fire Roasted Diced Tomatoes (or something of your choice) or (5-6 Fresh Tomatoes
  • 1 T. Capers
  • 20 Black Olives (pitted and sliced in half (preferably Kalamata or other Greek Olives)
  • 1 lb. Fusilli (spiral pasta)
  • 1 Handful of Parsley (chopped)


  1. Drain the oil from the tuna into a large saucepan
  2. Heat and add the minced garlic, saute for about 2 minutes
  3. Add the tomatoes with their juices to the pan, turn the heat to low and simmer about 20 minutes
  4. About 5 minutes before sauce is ready bring 4 quarts water to a boil and cook fusilli until done
  5. Just before the sauce is done add the capers and black olives and mix well and heat thoroughly
  6. Drain pasta and put in a warm bowl
  7. Add the sauce and parsley



(Serves 4-6)

Adapted from “The New York Times” (originally published with “Italians State the Case for Authentic Pasta (1984)

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