Molol Bit-tonn u l-kapunata (Celentani with tuna and Caponata)


  • 400 grms celentani
  • 2 large tuna cans in olive oil
  • 400 grms Kapunata (prepared separately or use canned)
  • 75 grms black olives sliced
  • 75 grms capers
  • 59 grms Parmesan cheese
  • salt and pepper
  • parsley
  • tomato puree (2 cans)
  • 1 large chopped onion


Boil the pasta lightly for about 3 minutes. Drain in a pot, fry the chopped onion and once you see that it is golden add the mix tuna, kapunata, olives, capers and some parsley.

Mix well with pasta.

Put in an oven tray, sprinkle the Parmesan and the remaining parsley.

Oven bake for about 20 minutes.

Difficulty: Easy

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