Pasta with Tuna and Zucchini

Method

1. Bring a large pot of salted water to a boil. Add the chitarrone pasta and cook according to package directions (about 16 minutes).
2. While the pasta cooks, prepare the vegetables: trim and slice the trumpet zucchini into rounds; trim the green beans; halve the cherry tomatoes; slice the spring onions.
3. In a large skillet, heat a drizzle of olive oil. Sauté the spring onions until fragrant.
4. Add the zucchini slices to the skillet and cook for a few minutes.
5. Add the cherry tomatoes, season with fine salt and chili pepper powder, and cook until the tomatoes soften.
6. Drain the canned tuna from its oil, crumble it into large chunks, and add it to the skillet.
7. Add a ladleful of pasta cooking water and the olives. Stir to combine.
8. When the pasta has 3 minutes left, add the green beans to the boiling water with the pasta.
9. Drain the pasta and green beans, reserving some cooking water.
10. Transfer the drained pasta and green beans to the skillet with the sauce. Toss well, adding a bit of cooking water if needed to create a creamy consistency.
11. Serve immediately, garnished with fresh basil leaves.