|8 oz||Pastene Fusilli|
|1 can||Pastene Light Meat tuna in oil (tonno) or 1 packet of Pastene Light Chunk Tuna in Olive Oil|
|10 oz||green beans, trimmed and cooked (optional)|
|1/2 cup||Pastene Pitted Olives|
|½ can||Pastene Tri-Color Tomatoes or 6 small grape tomatoes|
|2 tbsp||fresh chives, chopped (optional)|
|3 tbsp||Pastene Extra Virgin Olive oil|
|2 tbsp||dry white wine|
|1 tbsp||Pastene Red Wine Vinegar or Pastene Prosecco Wine Vinegar|
|1/4 cup||Pastene Grated Parmesan Cheese|
|salt and pepper|
- Cook pasta in boiling salted water until al dente once drained place into a large boil, drizzle some oil on the pasta, and mix. This is so the pasta will not stick together while it lays in the bowl.
- Drain tuna and crumble/ flake. Then add meat to pasta, along with the optional green beans and chives as well as the pitted olives.
- In a jar with a tight-fitting lid, a great use of cleaned out Pastene Tomato Sauce mason jars, shake together oil, vinegar, salt and pepper.
- Toss with pasta and serve immediately.