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Fusilli with tuna, peppers and potatoes
PREP TIME: 30 minutes
Stampa PRINT
Immagine di presentazione della ricetta

Rio Mare product: Tuna in olive oil

Courses: First

Difficulty: Difficoltà

Season: Spring-summer

Ingredients for four people:

350 grams short pasta - 160 grams Rio Mare Tuna in olive oil - ½ red pepper and ½ yellow pepper - 1 potato - several pitted olives - 1 leek - 100 grams cherry tomatoes - 40 grams extra virgin olive oil - Fresh parsley - Salt

A single portion of the recipe contains:

CALORIES kcal 572
Protein g 23,8
LipidS g 19,3
GlucidES g 81,0
CalciUM mg 48
PHOSPHEROUS mg 192
IRON mg 2,0
Zinc mg 1,6
Vitamin B1 mg 0,20
Vitamin  B2 mg 0,17
Vitamin PP mg 3,0
Vitamin  C mg 81
Vitamin A mcg 116,8
Vitamin D mcg 0,00
Vitamin E mg 3,14
* Recommended levels of nutrient intake.
 
Prep:
Fill a large stockpot with water. Add salt and bring to a rolling boil. Add pasta and cook.
Cut peppers into small pieces. Peel potato and cut into small cubes. Slice leek and cut cherry tomatoes in half.
Sauté leek in olive oil in a skillet. Add potato and salt. Add peppers and cherry tomatoes and stir in skillet for about 10 minutes.
Season with minced parsley and olives. Remove from heat. Add drained pasta and several tablespoons of the water in which the pasta cooked, add the drained tuna, mix well and serve hot.

Another idea
Substitute olives with a tablespoon of capers.