Pasta with Tuna and Zucchini My Way

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. Meanwhile, peel and dice a potato into small cubes. Add the potato to the boiling pasta water after a few minutes so it dissolves and creates creaminess.
3. Trim the trombetta zucchini and cut into rounds not too thin.
4. Trim and wash the spring onions, then slice them, including the green parts.
5. Wash the cherry tomatoes and cut them in half.
6. In a large skillet, heat olive oil over medium heat. Add the spring onions and sauté until softened.
7. Add the zucchini rounds and cook for a few minutes, stirring occasionally.
8. Add the cherry tomatoes and season with salt and chili powder. Cook until tomatoes begin to soften.
9. Drain and flake the tuna, then add it to the skillet along with the olives and a splash of pasta cooking water. Turn off the heat.
10. About 3 minutes before the pasta is done, add the green beans to the boiling water with the pasta and potato.
11. When the pasta is al dente, drain it (reserving some cooking water if needed) and transfer to the skillet with the sauce.
12. Add fresh red basil leaves, toss well to combine, and adjust seasoning if needed. Serve immediately.