Linguine with tuna and peas


  • 350g macaroni linguine
  • 160g tuna in olive oil
  • 1 carrot
  • 1 stalk of celery
  • ½ onions
  • 200 g of fresh peeled pea
  • 1 ripe tomato
  • 30 g of extra virgin olive oil
  • fresh parsley greens
  • salt



Cooking process

  1. Pour the water into a saucepan for meat broth. Add the salt and bring to a boil. Cook the pasta.
  2. Wash the vegetables. Carrot and tomato cut into cubes. Celery cut into medium-sized pieces, chop onion and parsley finely.
  3. Stew vegetables (except parsley and tomatoes) in a saucepan with olive oil. Add the peas and cook for about 10 minutes. Add salt, add tomato, tuna without juice and parsley. Remove from fire in a minute.
  4. Drain the water from the pasta and place the prepared mixture on them. Serve immediately.

Linguine with tuna and peas

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Linguine with tuna and peas