Reprinted with permission from Kitchen Simple: Essential Recipes for Everyday Cooking by James Peterson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.
|4 cups baby arugula (optional)||2/3 cup pitted black olives, not out of a can|
|1 pint cherry tomatoes||1 lb fresh tuna, cut into 1/2-inch dice|
|Salt||4 Tbs extra virgin olive oil|
|1 lb fusilli (spirals)||3 Tbs wine vinegar|
Wash the arugula and spin dry. Chop very coarsely. Halve the cherry tomatoes.
Bring a large pot of salted water to a boil. Add the fusilli and cook according to the package directions, until soft, with the slightest resistance to the tooth. Drain in a colander.
Transfer the pasta to a bowl. Add the tomatoes, olives, tuna, olive oil, and vinegar. Toss. Serve hot or cold-- let cool at room temperature and refrigerate for 30 minutes.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf