How to Make Pasta Salad Like an Italian (It's Not What You Think)

Von Vincenzo's Plate · 20 Min.

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Zubereitung

1. Bring a large pot of water to the boil, add 1 tablespoon of rock salt and let it dissolve. Cook the fusilli according to the package instructions, stirring now and then.
2. Halve the cherry tomatoes in a large bowl, gently squeezing each half to release the juice. Press them with a large spoon to extract as much juice as possible.
3. Add a pinch of salt and a generous amount of pepper to the tomatoes, pour in a good amount of extra virgin olive oil and mix well.
4. Tear the basil leaves by hand, add them to the tomatoes, mix and set aside.
5. When the pasta is al dente, drain it and transfer to a bowl or large ttray to cool. Drizzle with olive oil, toss to coat, and stir now and then until it reaches room temperature.
6. Add the sun-dried tomatoes to the tomato mixture. Crush the black olives by hand and add them.
7. Add the tuna and, if it looks dry, add a little more olive oil and stir.
8. Once the pasta is cool, add it to the tomato and tuna mixture with more olive oil and mix well. Gradually add the provolone cubes, adding more oil if it looks dry.
9. Break the shaved Parmigiano Reggiano into smaller pieces by hand and add it to the pasta.

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