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
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.