Fusilli with tuna and tomatoes
That tastes like the sea! Fusilli with a delicious tuna-tomatoe sauce.
|3 cans||canned tuna|
|1 bunch||parsley, chopped|
|2 tbsp||olive oil|
|a little bit of||salt and pepper|
- Slice the onions and fry them in oil in a casserole. In the mean time, dice the tomatoes and add them to the onions.
- Clean the spinach and add it too.
- After the spinach have simmered, add the broken-up tuna and season with the chopped parsley, salt, and pepper.
- Cook the fusilli until “al dente”, drain, and add the sauce.