Sunday Pasta®: Fusilli con Tonno e Pomodorini (Tuna and Cherry Tomatoes)

Sunday Pasta Fusilli con Tonno e Pomodorini 640x480

I don’t want to come off sounding like one of those nut jobs ranting on about how processed food, genetically modified food and fast food are slowly killing America. Well actually, I do. Call me a communist, or a socialist, or some sort of liberal food pinko, but when it comes to feeding America, I see no reason why only rich people can afford to eat healthy food, while everyone else has to pick their poison. Maybe I should just join a kibbutz.

Now don’t get me wrong, I kinda like penthouses and town houses and yachts with helipads and private jets, so let me also appeal to the capitalist in you: If we don’t start cleaning up our food supply, we’ll never be able to afford healthcare, which is almost 20% of our GDP. (Meanwhile, 10% of NYC is now diabetic, but everyone cried Nanny when Bloomberg tried to ban that 32 ounce Big Gulp, which contains 24 teaspoons of sugar!)

But not everyone can afford to shop at Whole Foods, which I affectionately refer to as “Whole Paycheck.”  So from my view, all we can do right now is to start 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.” Taco Bell is “Taco Hell.” The Waffle House is “The Awful House.”  Pizza Hut is “Pizza Smut.” And deep down, we all recognize that wolf in sheep’s clothing – that dessert shop masquerading as a coffee shop – “McStarbucks,” home of the 500 calorie “frappuccino.”  The whopper of them all, in my humble opinion, is The Olive Garden, which I  simply refer to as “Satan’s Den.”

The following recipe feeds a family of four for about id="mce_marker"5 total. It takes less than 30 minutes to prepare, and is chock full of protein, vegetable, carbohydrate, some healthy fats, and lots of vitamins and minerals. This is why I’m all about pasta.   It’s fast food that can make a nation strong!

Buon Appetito!

Ed Garrubbo

p.s. Check out our wine pairings to complement this recipe.

Sunday Pasta® Recipe: Fusilli con Tonno e Pomodorini (Tuna and Cherry Tomatoes)

Total Time: 30 minutes

Serves: 4-6


1 pound fusilli
10 ounces canned tuna (packed in olive oil)
1 pound cherry tomatoes
1 onion, diced
1/2 cup olive oil
1/4 cup Italian parsley, chopped
Salt to taste
Pepper to taste


Bring a large pot of water to boil for the pasta.

In a large skillet, heat the olive oil and sauté the onion until golden. Cut the tomatoes into halves, and add them to the skillet. Cook over medium heat for about 10 minutes, or until some of their juices evaporate. Mix in the tuna and add salt and pepper to taste. Add half of the parsley. Cook the combined ingredients over medium heat for about five additional minutes.

Cook the pasta until just shy of al dente. Drain the pasta and add it to the tuna. Cook together for one minute. Serve immediately, with a sprinkle of fresh parsley.

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