Recipe
June 3, 2012
Fusilli With Cherry Tomatoes & Tuna Recipe
Step 1: Wash the arugula and spin dry. Chop very coarsely. Halve the cherry tomatoes.
Step 2: Bring a large pot of salted water to a boil. Add the fusilli and cook according to the package directions, until soft, with the slightest resistance to the tooth. Drain in a colander.
Step 3: Transfer the pasta to a bowl. Add the arugula, tomatoes, olives, tuna, olive oil and vinegar. Toss. Serve hot or cold — let cool at room temperature and refrigerate for 30 minutes.
See more recipes from James Peterson.
Reprinted with permission from James Peterson’s Kitchen Simple (2011 Ten Speed Press).
Directions
Yield:
Step 1: Wash the arugula and spin dry. Chop very coarsely. Halve the cherry tomatoes.
Step 2: Bring a large pot of salted water to a boil. Add the fusilli and cook according to the package directions, until soft, with the slightest resistance to the tooth. Drain in a colander.
Step 3: Transfer the pasta to a bowl. Add the arugula, tomatoes, olives, tuna, olive oil and vinegar. Toss. Serve hot or cold — let cool at room temperature and refrigerate for 30 minutes.
See more recipes from James Peterson.
Reprinted with permission from James Peterson’s Kitchen Simple (2011 Ten Speed Press).
[img_assist|nid=2130006|title=|desc=|link=popup|align=middle|width=225|height=279]James Peterson