From The Silver Spoon
4 tomatoes, peeled, seeded and diced
16 fresh basil leaves
1 garlic clove
olive oil for drizzling
80g canned tuna in oil, drained and flaked
12 black olives, stoned and halved
120g mozzarella cheese, diced
Put the tomatoes, basil and garlic in a serving bowl, drizzle with oil and season with salt. Cook the pasta in a large pan of salted, boiling water until al dente, then drain. Remove and discard the garlic, then tip the fusilli into the bowl. Add the tuna, olives and mozzarella, toss and serve.
Had a craving for pasta today and so I went through my cookbooks to find a good summery pasta dish. This is what I came up with. Really simple and the key to this dish is really the freshness and quality of the ingredients.