Fusilli al Tonno alla Siciliana

Method

Step 1

Bring a pot of salted water to a boil. Add the fusilli and cook on medium heat for 10–12 minutes, or until al dente. Drain and set aside, reserving a small cup of pasta water.

Step 2

While the pasta cooks, heat Diforti Extra Virgin Olive Oil in a large pan over medium heat. Add the cherry tomatoes and sauté for 3–4 minutes until they begin to soften.

Step 3

Add the Diforti Yellowfin Tuna and gently break it into chunks. Stir to combine with the tomatoes, then season with salt, black pepper and lemon zest.

Step 4

Add the cooked fusilli to the pan and toss gently to coat. If needed, add a splash of reserved pasta water for extra silkiness.

Step 5

Remove from heat and fold through the fresh parsley and crushed pistachios for a fragrant, nutty finish. Serve immediately and enjoy a true Taste of Sicily 🇮🇹.