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Italian canned tuna and zucchini pasta

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Author Claudia Rinaldi

Ingredients

  • 4 small zucchini
  • 5.3 oz canned tuna fillets - 150 gr
  • 1 garlic clove
  • 1 tablespoon of finely chopped fresh mint leaves
  • 7 oz of pasta - the shape is up to you - 200 gr
  • extra virgin olive oil
  • salt

Instructions

  1. With the blade of a large knife flat on it, crush the garlic clove by pressing your lower palm - no need to peel it.

  2. Trim and slice the zucchini as finely as possible.

  3. Finely chop the mint leaves.
  4. Discard the olive from the tuna.
  5. Heat two tablespoons of olive oil in a large pan, add the garlic clove, and brown it for about five minutes.
  6. Add the zucchini slices and a couple pinches of salt, and cook over medium heat, stirring every now and then until a soft crust forms on the zucchini - five to ten minutes.
  7. Meanwhile, bring a big pot of salted water to a boil - about two liters (half a gallon) and one tablespoon of salt.
  8. Toss in the pasta and cook it according to package directions.
  9. Add the tuna fillets and the chopped mint to the zucchini pan and cook, stirring to amalgamate, for about five minutes.
  10. Halfway through the pasta cooking, collect half a cup of the boiling water and pour it into the condiment pan.
  11. When ready, drain the pasta, add it to the pan, and sauté over high heat for a couple of minutes.
  12. Serve your delicious tuna and zucchini pasta hot.