Fusilli di Napoli with tuna, capers and olives

Tempo 10'  


( for 4 people)
– 500 g of fusilli di Napoli OroGiallo
– 1 can of tuna
– 100 g of stoned black olives
– 50 g of capers
– 1 little cup of extra-virgin olive oil
– 1 clove of garlic
– 1 bottle of tomato puree
– salt just enough


Wash and dry well the capers, stone the olive and prepare the tuna in crumbling it.
Put on the fire a large pan with the oil, let brown the garlic and then take it away; add the tuna and let it flavour , add the tomato puree and let cook. Once the sauce is almost ready add the capers and the olives. Cook the fusilli in abundant salted water and drain them firm. Pour them into the pan and mix them to let them flavour and serve immediately.