- 350 g pasta (Fusilli)
- 275 g cherry tomatoes
- 50 g black olives without seeds
- 200 g tuna in oil
- Fresh basil
- 200 g mozzarella
- Olive oil
Cook the pasta. In the meantime, cut the cherry tomatoes, black olives and mozzarella into small pieces. Put the tuna in a bowl and fray it with a fork, then add it to the cherry tomatoes and the hand-chopped basil leaves.
Once the pasta is cooked al dente, drain. Put them in the bowl with the cherry tomatoes, then add the olives and the mozzarella. Season to taste with oil, salt and pepper and mix well.
Leave to rest in the fridge for at least half an hour before serving. You can also prepare the pasta the evening before and leave it in the fridge all night.