Pasta with zucchini, cherry tomatoes, tuna and black olives, a quick and tasty first course in which the sauce is prepared while the pasta cooks and a zucchini recipe or one with cherry tomatoes that you’ll love at first bite. Finally zucchinis and cherry tomatoes are starting to be in season and since I adore them on their own and think they are perfect together, today we prepare some quick summer pastas. Making pasta with zucchini, tuna and cherry tomatoes takes very little time and the result is super tasty and delicious! Let’s go to the kitchen, I’ll tell you how to prepare a first course with zucchini that will make even those who hate this incredible vegetable fall in love: imagine, even my children who hate zucchini with all their heart asked for seconds of this fantastic pasta with zucchini, cherry tomatoes, tuna and black olives! But before running to the stove, remember that if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.

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Difficulty: Very easy
Cost: Very economical
Preparation time: 5 Minutes
Portions: 5
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients to make pasta with zucchini, cherry tomatoes and tuna

1 lb pasta (I used linguine)
2 large zucchini
2 oz black olives (pitted)
2 cups datterini cherry tomatoes (or cherry)
2 cloves garlic
5 oz tuna in oil (drained)
to taste parsley
to taste extra virgin olive oil
to taste salt

Tools

Pasta with zucchini, cherry tomatoes and tuna

Place oil, garlic and parsley in a pan and lightly sauté, then add the rinsed cherry tomatoes halved, season with salt and let cook for a few minutes. Meanwhile rinse the zucchinis, trim the ends and cut them into small cubes.
Add the zucchini to the cherry tomatoes and then add the pitted olives, cook over high heat for 15-20 minutes and start heating the water for the pasta.
The vegetables will release their liquid; once it has evaporated and everything is nicely browned in the fond, add the tuna and sauté for a couple of minutes.
Drain the pasta when still very al dente, reserving some of the cooking water. Combine the pasta with the zucchini and finish cooking, adding reserved pasta water as needed.
Plate and serve immediately. The pasta should be served right away; the sauce can be prepared in advance and stored in the fridge in an airtight container for up to three days.
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