Pasta with Tuna and Zucchini

La storia di questo piatto

This is an everyday Italian kitchen dish, a home-style meeting of the pantry and the vegetable drawer, with no ancient decree behind it. Tuna from the tin and tender courgette share one pan, so sea and land dance together.

Ingredienti

• 80 g short pasta
• 80 g tuna in olive oil
• 1/2 medium zucchini
• 1/2 medium carrot
• 1/4 medium onion
• 1.5 tablespoons extra virgin olive oil
• 1 clove garlic
• 1 tablespoon coarse salt for the cooking water
• 1 pinch fine salt
• 1 pinch freshly ground black pepper
• 1 tablespoon fresh parsley (optional)

Preparazione

1. Fill a pot with plenty of water, add the coarse salt and bring to a boil. Add the pasta only when the water is boiling vigorously, for even cooking.
2. Meanwhile, finely chop the onion and lightly crush the garlic clove, leaving it whole or cutting it in half. Cut the carrot and zucchini into small, uniform cubes (about 3-4 mm) to ensure even cooking.
3. Drop the pasta into the boiling water and start the timer: cook it until 1-2 minutes before the time indicated on the package, as it will finish cooking in the pan.
4. Right after, heat the oil in a large skillet over medium heat. Add the onion and carrot and soften for 2 minutes, stirring often, without letting them brown too much.
5. Add the diced zucchini and the garlic and cook for another 3 minutes over medium heat, stirring: the zucchini should soften while remaining slightly crisp, with edges just golden. If using chopped garlic, add it only in the last 30 seconds to prevent burning; if left whole, remove it at the end of cooking.
6. Drain the tuna, reserving a teaspoon of its preserving oil, and add it to the vegetables in the pan together with that oil. Stir gently just to combine, without breaking it up too much: the tuna is already cooked, it only needs to be warmed briefly.
7. Drain the pasta 1-2 minutes before it is fully cooked, reserving a ladle of cooking water. Transfer it to the pan with the tuna and vegetables, add a ladle of cooking water and toss over medium heat for about 1-2 minutes, stirring, until the sauce is creamy and coats the pasta well.
8. Taste and adjust with fine salt and pepper. Finish with a drizzle of raw olive oil and the chopped parsley, plate immediately and serve hot.