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Eliche Vicidomini with Tuna

1 lb Vicidomini Eliche Pasta*
300g Tuna in olive oil
10 cherry tomatoes, cut each in half
1 celery stalk, chopped into small pieces
1 onion, sliced
1 Tbsp Santisi extra virgin olive oil
Chili pepper
Sabrosa Italian Seasoning Salt 


In a large stock pot add 10-12 cups water and ½ tsp salt – bring to a boil. Add Vicidomini eliche pasta. Make sure there is enough water in the pot to cover 2 inches above the pasta so pasta can “swim” in the water.  Boil uncovered for 14-16 minutes or until pasta is al dente. Drain pasta. Do not rinse pasta after cooking.

In a pan put the sliced onion and Santisi olive oil. Add the cherry tomatoes, the celery, the chili pepper and the Sabrosa Salt. Let cook for 5 minutes.

Drain the oil from the tuna and add the tuna to the frying pan. Add cooked pasta to frying pan and cook for an additional 2 minutes.


*You can substitute your favorite Viciodomini pasta shape.