Penne with pumpkin and tuna

Name: penne with pumpkin and tuna
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 1 fresh pumpkin; 1 onion shredded; 3 el traditional olive oil; 2 el balsamic vinegar; 4 celery; 2 toe garlic; 270 g tuna pieces in oil leaked out; 3 el capers; 90 g sun ripened Taggia olives leaked out; 250 Cherry tomatoes; 20 g fresh parsley

Whole grain pasta with pumpkin, celery, tuna and olives.

Ingredients

Directions

Preheat the oven to 180 ° C.
Cut the pumpkin into pieces. Remove the seeds and the stringy inside with a spoon and cut off the skin with a sharp knife.
Cut the flesh into cubes of 2 x 2 cm.
Mix the pieces of pumpkin with the onion, oil and vinegar and spread over a griddle covered with parchment paper.
Put in the oven for about 30 minutes. In between, switch over once.
Cut the celery into bows. Heat the oil in a frying pan and fry the celery and garlic on low heat 10 min.
Halve the cherry tomatoes. Remove the pan from the heat and mix in the tuna, capers, olives and tomato.
In the meantime, cook the pasta al dente according to the instructions on the package.
Spoon the pasta with the pumpkin and the tuna mixture. Sprinkle with the parsley.