Ingredients
- 1 lb Anna Cavatappi
- 1 jar Bellino Pesto Sauce (6.8 oz)
- 1 can Cento Cannellini Beans (19 oz), drained and rinsed
- 1 can Cento Jumbo Pitted Black Olives (5.75 oz), drained and rinsed
- 1 can Cento Tuna Fish in Olive Oil (5 oz)
- 1 jar Bellino Sun Dried Tomatoes (7.5 oz), sliced, 2 tbsp oil reserved
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 bag (5 oz) Arugula
- ¼ cup Cento Imported Extra Virgin Olive Oil
Directions
Bring a large salted pot of water to a boil. Cook pasta about 6 minutes, drain and combine with pesto. In a large bowl, combine pasta, beans, olives, tuna with oil, and sun dried tomatoes with reserved oil. Season with salt and pepper, to taste. Add arugula and olive oil; toss to mix well. Serves 4-6.
