Fusilli con Tonno e Pomodorini (Tuna and Cherry Tomatoes)

30 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 onion, finely chopped
  • 1/2 cup olive oil
  • 1 pound cherry tomatoes, rinsed, stems removed, cut in half
  • 10 ounces canned tuna, packed in olive oil, drained, flaked
  • 1/4 cup chopped flat-leaf parsley
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 pound fusilli

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  1. In a large skillet, over medium heat, sauté the onion in the olive oil until golden. Add the tomatoes and cook for about 10 minutes, or until some of the tomato juices evaporate. Mix in the tuna, half of the parsley and salt and pepper to taste. Cook for five more minutes.
  2. Bring a large pot of salted water to boil.
  3. Cook the pasta until al dente (about 2 minutes less than package directions). Drain and add it to the tuna. Cook together for one minute.
  4. Serve immediately, with the remaining parsley.

Ed's Review

(Published June 2015)

I don’t want to come off sounding like one of those nut jobs ranting about how processed food and fast food are slowly killing America. Well, actually, I do. Call me a communist or a socialist or whatever, but I see no reason why only rich people should be able to afford to eat healthy food, while everyone else has to pick their poison.  Now, don’t get me wrong, I like penthouses and yachts as much as the next guy, but not everyone can afford to shop at Whole Foods, affectionately referred to as “Whole Paycheck.”

We won’t fix this problem overnight, but we can start by changing the way we think about food. To get my kids headed in the right direction, I’ve come up with the following nicknames for our daily drive-bys:  McDonald’s is now “CrapDonald’s,” KFC is “Kentucky Fat Chicken,” Burger King is “Burger Kringe,”  and Taco Bell is “Taco Hell.”

The following recipe feeds a family of four for about $15 total. It takes less than 30 minutes to prepare, and is chock full of protein, carbohydrates, some healthy fats, and lots of vitamins and minerals. It’s fast food that can make a nation strong!

Buon Appetito!

Ed Garrubbo

6 thoughts on “Fusilli con Tonno e Pomodorini (Tuna and Cherry Tomatoes)”

  1. I don’t care for any of the thicker, starchier pastas, so I will use angel hair pasta for this recipe – sounds great – thanks!


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