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    Fusilli alla Tognazzi

    A creamy pasta dish named after Ugo Tognazzi.

    • 400g fusilli pasta
    • 100g ham, diced
    • 100g black or green olives, pitted and roughly chopped
    • 4 tbsp mayonnaise
    • Extra virgin olive oil

    1. Cook the fusilli al dente in salted boiling water. Drain and turn into a large bowl. Add the ham and olives and dress with oil.
    2. Stir in the mayonnaise. For a lighter version, substitute 2 tbsp of mayonnaise with 2 tbsp of low-fat yogurt. This pasta dish can also be served cold.