Tuna, zucchini and basil pasta
serves 4
Spaghetti with a simple and
nourishing sauce made with tomatoes, zucchini, garlic, fresh basil
and canned tuna.
5 tablespoons extra virgin olive
oil
2 onions — finely chopped
3 zucchinis — diced
5 cloves garlic — finely chopped
28 oz (800g) canned chopped tomatoes
2 teaspoons salt
½ teaspoon freshly ground black pepper
14 oz (400g) spaghetti or linguine
12 oz (340g) canned tuna in olive oil — drained and broken into
chunks
3 tablespoons finely chopped fresh basil
Finely grated Parmesan cheese, to serve
HEAT 3 tablespoons of oil in a large pan
over medium-high heat. COOK the onion for 6 minutes. ADD the
zucchini and cook for 6 minutes, stirring occasionally. ADD the
garlic and cook a further minute. ADD the tomatoes, salt and pepper,
bring to the boil, reduce the heat to medium-low and cook,
uncovered, for 8 minutes. WHILE the sauce simmers, cook the pasta in
a large pot of lightly salted boiling water according to package
directions. ADD the tuna and basil to the sauce and cook for 2
minutes. REMOVE the sauce from the heat then stir through the
remaining 2 tablespoons of oil. DRAIN the pasta and toss with the
sauce. SERVE sprinkled with Parmesan cheese.
© MediterrAsian.com