Tuna and Olive Pasta Salad

Cook the fusilli pasta in salted water according to package instructions. Drain, but do not rinse with cold water, to maintain optimal texture.

While the pasta is cooking, wash and cut the tomatoes and cucumber into suitable cubes. Slice the garlic thinly.

Drain the oil from the canned tuna into a small pan and gently heat it over low heat. Add the garlic slices and let them release their aroma for 1-2 minutes, without browning too much. This will be the base of the dressing.