Linguine with Tuna and Peas


for 4 servings
350 grams linguine
160 grams Rio Mare Solid Light Tuna in Olive Oil
1 carrot
1 celery stalk
½ onion
200 grams fresh shelled peas
1 ripe tomato
30 grams extra virgin olive oil
Fresh parsley

Stampa Ricetta

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Product used

Tuna in Olive Oil



    1. Fill a large stockpot with water. Add salt and bring to a rolling boil. Add pasta and cook.

    2. Wash vegetables. Cut carrot and tomato into cubes. Slice celery, mince onion and parsley.

    3. Sauté vegetables (except parsley and tomato) in a saucepan with olive oil. Add peas and cook for about 10 minutes. Add salt and cubed tomato, drained tuna and parsley. Remove from heat after about a minute.

    4. Drain pasta and season with mixture. Serve immediately and enjoy.

    Another idea: substitute peas with zucchini sliced into julienne strips.

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