Cooking recipe: wholegrain pasta with tuna с Fusilli integrale

Ingredients

• AIDA Fusilli integrale — 250 g
• Tuna in its own juice — 2 cans of 185 g
• Tomatoes in their own juice — 500 g
• Onion — 1 pcs
• Celery stalk — 2 pcs
• Garlic — 2 cloves
• Olive oil — 2 tbsp
• Lemon (zest) — 1 pcs
• Parmesan cheese — 50 g
• Punch — 1/2 bunch
• Salt — to taste
• Boil pasta until tender in plenty of boiling, salted water.
• Heat olive oil in a deep frying pan, add onion and celery. Season with salt to taste and simmer, stirring often, until the onions are soft.
• Add chopped tomatoes in their own juice and garlic, cook, stirring, 2-3 minutes, until some of the liquid has evaporated.
• Add strained tuna and lemon zest. Stir well into the sauce, bring everything to a boil again, add salt to taste.
• Add strained pasta to the sauce, mix well, add half the parsley and bring to a boil again.
• Remove from heat, sprinkle pasta with cheese and the rest of the parsley, and serve.