Italian
Pasta with Tuna, Zucchini and Lemon
by Casa Pappagallo · 705K subscribers on YouTube
A quick and fresh pasta dish with zucchini, tuna, and lemon. Zucchini are briefly sautéed, then canned tuna and lemon juice are added. Finished with grated lemon zest and chili pepper.
- Difficulty
- easy
Ingredients
10 items- Extra Virgin Olive OilA generous drizzle
- 2 pcsFresh Chili PepperOne left whole, one sliced; extra can be added on top
- 1 pcsGarlicSliced; if you don't like garlic, use a whole clove and remove it later
- 2 pcsBasilFresh leaves; mint can be substituted or added alongside
- 1 pcsZucchiniMedium-sized, sliced finely
- Pasta corta (ad esempio fusilli)Any short pasta shape, about 80-100 g per serving
- Tuna in OilCanned tuna in oil, drained well
- 1 pcsLemonUse both juice and zest
- SaltTo taste for the zucchini and the pasta water
- Vino bianco secco (opzionale)(optional) — For deglazing instead of pasta water
Method
- Heat a drizzle of olive oil in a pan over low heat. Add one whole chili pepper and one sliced chili pepper. Add sliced garlic and two basil leaves.
- Slice the zucchini finely and add to the pan. Cook on slightly higher heat until the zucchini just begin to color.
- Meanwhile, cook pasta in salted boiling water.
- When the zucchini start to color, add well-drained canned tuna. Add a squeeze of lemon juice, a pinch of salt, and optionally a splash of white wine or pasta cooking water.
- Drain the pasta al dente and transfer to the pan. Toss to combine, adding a little pasta water if the sauce is dry.
- Finish by grating fresh lemon zest directly over the pasta. Add extra sliced chili pepper on top if desired, and a drizzle of olive oil.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
