Fusilli Alla Sorrentina (Sorrento-Style Fusilli)

• 1 1/2 pounds pasta, fusilli cook al dente
• 5 ounces tuna canned in olive oil
• 4 each tomatoes fresh, ripe,cubed
• 1/4 cup black olives pitted, halved
• 1 x olive oil, extra-virgin
• 1 x salt
• 1 x black pepper
• 2 cloves garlic large, finely chopped
• 1 x parsley leaves fresh chopped
• 6 each mint leaves fresh
• 1/4 cup white wine dry

1. Drain the tuna.
2. In a skillet, saute the garlic and parsley in a little oil over medium heat.
3. As soon as the garlic starts to become transparent, add the tuna crumbled by hand and let cook for 2 minutes longer.
4. Then add the olives, wine and tomatoes, and simmer for 10 to 15 minutes longer.
5. Add the mint leaves, salt and pepper.
6. Toss in the cooked pasta and mix gently.
7. Serve immediately.

pasta, tuna, tomatoes, black olives, olive oil, salt, black pepper, garlic, parsley, mint, white wine

Taken from recipeland.com/recipe/v/fusilli-alla-sorrentina-sorrent-43318 (may not work)