Linguine with Tuna Ragout and Peas

Ingredients

• 350 g linguine
• 1 can Saupiquet tuna fillet (in olive oil 185 g)
• 1 Carrot
• 1 celery stalk
• Onions
• 200 g young shelled peas
• 1 ripe tomato
• 30 g extra virgin olive oil
• parsley
• Salt

Instructions

1. 1.

   Cook the pasta in plenty of salted water.

2. 2.

   Clean the vegetables, dice the carrot and tomato, slice the celery, finely chop the onion, and mince the parsley.

3. 3.

   Set aside the parsley and tomato. In a pan, sauté the remaining vegetables with oil, add the peas, and cook for about 10 minutes. Season with salt, then add the diced tomato, drained tuna, and parsley, removing from heat after about one minute.

4. 4.

   Drain the pasta, toss it with the prepared ragout, and serve immediately.