Italian cold pasta salad with tuna

Boil the fusilli in a large pot of water with a tablespoon of rock or sea salt for 10 minutes, to al dente, stirring so it does not stick.

In a large bowl, halve the cherry tomatoes directly into the bowl to keep their juice.

Squash the tomatoes with a spoon to release the juice and seeds; season with a little salt and pepper.

Add a generous amount of extra virgin olive oil and mix to draw out more juice.

Tear the basil in by hand and mix well to release its flavour; add a little more oil, then let the mixture rest.

Drain the pasta; do not rinse it. Toss with extra virgin olive oil so it does not stick and let it cool naturally to room temperature, unsalted.

Add the sun-dried tomatoes, then the pitted black olives, squashed a little by hand or fork, with their juice.

Add the tuna, mix, and add more olive oil where the tuna has absorbed it.

Add the cooled pasta with plenty of olive oil and mix; add the provolone cubes last while mixing, with more oil if it looks dry.

Finish with shaved Parmigiano broken by hand so every forkful has some.

To serve on a large plate, scatter more Parmigiano, drizzle a little more olive oil and finish with basil leaves.