Recipe - Fusilli Alla Sorrentina (Sorrento-Style Fusilli)

1 One half pound Fusilli, cook al dente
5 ounce Tuna, canned in olive oil
4 Tomatoes, fresh,ripe,cubed
One fourth cup Black olives, pitted/halved
Extra virgin olive oil
Salt
Fresh ground black pepper
2 cl Garlic, large, fine chopped
Parsley, fresh chopped
6 Mint leaves, fresh
One fourth cup Dry white wine

Drain the tuna. In a skillet, saute the garlic and parsley in a little oil
over medium heat. As soon as the garlic starts to become transparent, add
the tune crumbled by hand and let cook for 2 minutes longer. Then add the
olives, wine and tomatoes, and simmer for 10 to 15 minutes longer. Add the
mint leaves, salt and pepper. Toss in the cooked pasta and mix gently.
Serve immediately.