Penne salad with tuna and peas

2_03396 PENNE SALAD with tuna and PEAS INGREDIENTS for 4 PEOPLE 150 g of tuna in oil, 2 legs green, celery 50 g capers in vinegar, 150 g of canned peas, scallions, 4 2 tablespoons olive oil, 200 g of tomatoes, 200 g of shrimps, the juice of one lemon, 2 tablespoons chopped parsley, 1 garlic clove, 300 g penne rigate, salt and pepper.

Drain tuna; clean and wash the celery and cut into thin slices: drained capers and peas: Peel and chop the shallots, sauté them with celery for five minutes in a frying pan with two tablespoons of olive oil, add salt and pepper, add the tomatoes and cook for 5 minutes.

Off the heat, add the capers, shrimps, tuna, peas, remaining oil, lemon juice, crushed garlic, parsley, salt and pepper, and let cool.

Cook the pasta in salted water, then drain, and pour into a bowl, add the prepared sauce and stir.

Let cool to room temperature, stirring occasionally.