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Ingredientes
- 1 1/2 lb fusilli, cook al dente
- 5 ounce tuna, canned in extra virgin olive oil
- 4 x tomatoes, fresh,ripe, cubed
- 1/4 c. black olives, pitted/halved extra virgin extra virgin olive oil salt fresh grnd black pepper
- 20 ml garlic, large, fine minced parsley, fresh minced
- 6 x mint leaves, fresh
- 1/4 c. dry white wine
Direcciones
- Drain the tuna. In a skillet, sauteethe garlic and parsley in a little oil over medium heat. As soon as the garlic starts to become transparent, add in the tune crumbled by hand and let cook for 2 min longer. Then add in the olives, wine and tomatoes, and simmer for 10 to 15 min longer. Add in the mint leaves, salt and pepper. Toss in the cooked pasta and mix gently. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 4 servings | |
| Calories 818 | |
| Calories from Fat 147 | 18% |
| Total Fat 16.48g | 21% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 134mg | 6% |
| Potassium 622mg | 18% |
| Total Carbs 130.45g | 35% |
| Dietary Fiber 6.2g | 21% |
| Sugars 6.17g | 4% |
| Protein 31.89g | 51% |
