Pasta with tuna, zucchini and cherry tomatoes is an easy, quick and tasty first course that you can prepare in the same time it takes to cook the pasta, just like Pasta with tuna and zucchini (plain) or Creamy pasta with zucchini and tuna. Flavorful and very delicious, this quick first course wins everyone over at the first taste, young and old alike, and is perfect for the whole family and even if you have guests or friends over unexpectedly. The perfect idea for a last-minute pasta dish, you must try it and you’ll see how successful it will be! So let’s hurry to the kitchen; I’m sure this recipe will be your ace up the sleeve when you need quick and inexpensive first courses that make everyone happy, and this is also a perfect dish to include in our collection of Easy and quick zucchini recipes, which I recommend you browse!! But before going to the stove, as always I remind you that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Linguine with tuna, zucchini and cherry tomatoes
- 7 oz linguine (or pasta of your choice)
- 7 oz zucchini (about 1 medium zucchini)
- 4 oz onion
- 1 oz Taggiasca olives
- 4 oz cherry tomatoes
- 5 oz tuna in oil (drained)
- 3.5 tbsp white wine
- to taste salt
- to taste extra virgin olive oil
Tools
- Pan
- Pot
Steps to make Linguine with tuna, zucchini and cherry tomatoes
You can make this first course with any pasta shape you have at home; I had linguine and used those. For the recipe I recommend using a fresh, firm zucchini. As for the tuna, both canned tuna in water and in oil will work. If you use tuna in water, add a little extra olive oil at the end.
Rinse the zucchini, trim the ends and cut it into very small cubes, then peel and chop the onion. Let the onion soften in a generous splash of olive oil,
add the olives and let them cook for a few minutes, then add the zucchini to the pan and let them brown. Add the cherry tomatoes rinsed and quartered, season with salt
and once flavored, add the drained tuna. Mix, pour in the wine and let it evaporate first
before adding the pasta cooked but still al dente. Toss with a little cooking water, plate and serve immediately.
Storage and tips
Pasta with tuna, zucchini, olives and lemon should be enjoyed immediately, but if you have leftovers keep it in the fridge for up to 24 hours and sauté it in a pan over high heat with a little oil before eating. It won’t be as good as freshly made, but it will still be tasty.
You can also add a handful of Grana Padano or Parmesan to the pasta and it will be even better.
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