* 12 oz fusilli pasta whole wheat or regular * 1 ½ cups reserved pasta water from cooking pasta * 1 tablespoon Calabrian chili oil * 1 tablespoon Calabrian chilis or less if want less spice * 2 tablespoon butter optional. Can add olive oil instead but butter makes sauce velvety. * 1 medium shallot finely minced * 3 garlic cloves crushed * 1.5 tablespoon sun-dried tomato paste or regular tomato paste * 1 tablespoon Sazón * ½ cup dry white wine * 3 5–6 oz cans tuna in olive oil, drained (reserve 1–2 teaspoon oil) * ½ cup green olives pitted & sliced * juice of 1 lemon * ½ cup fresh parsley chopped * Kosher salt & black pepper to taste
**Step 1:** Boil fusilli in salted water until just shy of al dente. Reserve 1 ½ cups pasta water, then drain.
**Step 2:** Warm Calabrian chili oil, then sauté shallots until soft. Add garlic and cook 1 minute.
**Step 3:** Stir in sazón for 30 seconds, then add tomato paste and cook until darkened.
**Step 4:** Pour in white wine, simmer 1–2 minutes, and scrape up browned bits.
**Step 5:** Flake in tuna with a little of its oil, then stir in sliced green olives.
**Step 6:** Add fusilli and pasta water, tossing until glossy and coated.
**Step 7:** Stir in lemon zest, juice, parsley, and top with cheese if desired.
This is my recipe and if you are interested you can access the recipe with ability to change servings and see how you can make your own Sazón blend: [https://lolajayyum.com/creamy-calabrian-chili-tuna-pasta](https://lolajayyum.com/creamy-calabrian-chili-tuna-pasta)
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**Ingredients**
* 12 oz fusilli pasta whole wheat or regular
* 1 ½ cups reserved pasta water from cooking pasta
* 1 tablespoon Calabrian chili oil
* 1 tablespoon Calabrian chilis or less if want less spice
* 2 tablespoon butter optional. Can add olive oil instead but butter makes sauce velvety.
* 1 medium shallot finely minced
* 3 garlic cloves crushed
* 1.5 tablespoon sun-dried tomato paste or regular tomato paste
* 1 tablespoon Sazón
* ½ cup dry white wine
* 3 5–6 oz cans tuna in olive oil, drained (reserve 1–2 teaspoon oil)
* ½ cup green olives pitted & sliced
* juice of 1 lemon
* ½ cup fresh parsley chopped
* Kosher salt & black pepper to taste
**Step 1:** Boil fusilli in salted water until just shy of al dente. Reserve 1 ½ cups pasta water, then drain.
**Step 2:** Warm Calabrian chili oil, then sauté shallots until soft. Add garlic and cook 1 minute.
**Step 3:** Stir in sazón for 30 seconds, then add tomato paste and cook until darkened.
**Step 4:** Pour in white wine, simmer 1–2 minutes, and scrape up browned bits.
**Step 5:** Flake in tuna with a little of its oil, then stir in sliced green olives.
**Step 6:** Add fusilli and pasta water, tossing until glossy and coated.
**Step 7:** Stir in lemon zest, juice, parsley, and top with cheese if desired.
This is my recipe and if you are interested you can access the recipe with ability to change servings and see how you can make your own Sazón blend: [https://lolajayyum.com/creamy-calabrian-chili-tuna-pasta](https://lolajayyum.com/creamy-calabrian-chili-tuna-pasta)