Everyone to the table! Today the menu includes pasta with zucchini and tuna with toasted bread crumbs! A really simple first course, quick to prepare, even great when lukewarm or cold (especially in summer!). The pasta with tuna and zucchini is one of those first courses with a delicate and appetizing taste! Those who do not like zucchini can replace them with their preferred seasonal vegetables so they can prepare this recipe whenever they want! This dish is really tasty and well-balanced and can also be consumed by those on a diet. For a vegetarian version, we can omit the tuna. Let’s see together how to prepare pasta with zucchini, tuna, and toasted bread crumbs!
If you love first courses based on vegetables, don’t miss these proposals!
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6.35 oz pasta
- 5.64 oz tuna in water (or in oil, drained weight 3.67 oz)
- 1 zucchini
- Half onion
- 2 tablespoons olive oil (about 20-25 grams)
- to taste salt
- to taste black peppercorns (only if you like it)
- 1 slice bread (crumb the soft part)
Tools
- Casserole
- 2 Frying Pans
- Cutting Board
- Ladle
Steps
First, wash the zucchini well and then chop it with the skin on along with the onion.
Those who do not like onion can use leeks or a clove of garlic, or nothing if they prefer!
Pour a couple of tablespoons of olive oil into a pan and add the onion.
Brown it over low heat and then add the zucchini. Cook over moderate heat, stirring occasionally.
When the zucchini is cooked, add the tuna (in water or in oil but well drained).
Adjust with salt, blend for just a couple of minutes, then turn off the heat and set aside.
Cut a slice of bread (it shouldn’t be dry) and crumble the soft part with your hands.
Take a small pan, pour just a little olive oil, and add the bread crumbs.
Toast over minimum heat until golden brown, then set aside.
We’re almost there! Boil the pasta in plenty of salted water, then drain it al dente into the pan with the sauce.
Mix with a ladle and serve the pasta on plates. Decorate the surface with toasted bread crumbs.
Your plate of pasta with zucchini and tuna is ready to go to the table! Enjoy your meal!
For the creation of this dish, I used Caserecce, Pasta di Gragnano IGP from the L’Oro di Gragnano line, a kind gift from the Pastificio Sorrentino (#gifted).
I hope you enjoyed this simple but tasty recipe! Come back soon to visit me!
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FAQ (Questions and Answers)
How can I replace zucchini?
You can use mushrooms, peppers, broccoli, or other vegetables that you like.
What to use instead of tuna?
For a vegetarian version, we can omit it entirely. Otherwise, we can use 3.5 oz of bacon (sweet or smoked) or speck.
