Pasta with tuna and celery

Pasta with tuna and celery Pasta with tuna and celery, 9.5 out of 10 based on 2 ratings

Serves 4.
15 minutes.


400g penne rigate
1 tender celery heart chopped
50g green olives stoned and chopped
300g tuna in oil
4 tablespoons olive oil
salt, freshly ground black pepper and fresh basil leaves.


Cook the pasta in plenty of salted water until aldente.
In the meantime, chop lender stalks, heart and leaves of the celery and put in a big bowl, add the olives, slightly break the tuna with a fork and add in the bowl.
Drain the pasta add to the tuna mixture and stir well.
Drizzle with the olive oil and add shredded basil leaves and freshly ground black pepper and serve.
For this recipe you can use fillets of mackerel in oil or salmon in brine.

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Rating: 9.5/10 (2 votes cast)
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Rating: +2 (from 2 votes)

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