The orecchiette with tuna and zucchini is a flavorful, simple and quick first course, perfect for any occasion.
I chose orecchiette, but you can use any type of pasta you have at home: the result will still be delicious. The pairing of tuna and zucchini is a classic that always wins over for its balanced flavors.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 7 oz orecchiette
- 9 oz zucchini (about 1 medium)
- 4 oz tuna in oil (drained)
- herbs (parsley, chili pepper, basil, garlic)
- extra virgin olive oil
- salt
Preparation
To prepare the orecchiette with tuna and zucchini, start by bringing the water for the pasta to a boil.
Meanwhile, wash the zucchini, trim the ends and cut it lengthwise, then slice into pieces about 1/4 inch thick to obtain half-moons.
In a pan, heat a drizzle of extra virgin olive oil and add the zucchini. Season lightly with salt and sauté for a few minutes. Then add the tuna, previously drained and flaked with a fork. Stir and let it flavor for a couple of minutes. At the end of cooking, add the herb mix, mix well and let rest off the heat.
Cook the pasta in plenty of salted water according to the package instructions. Drain and transfer directly to the pan with the sauce. Mix well and, if necessary, add another drizzle of oil.
Serve hot… and enjoy!
Tips
For the herb mix you can make it at home if you have the ingredients, or buy the ready-made sachets found in the spices and herbs aisle of your supermarket. You can find it under names like “spaghetti seasoning” or similar depending on the brand. If you use the sachet mix, only a pinch or two is enough.
