Pasta with Rio Mare Tuna, Zucchini and Olives
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Ingredients
- Short pasta of your choice 400g
- Rio Mare Tuna in Olive Oil 160g
- Grilled zucchini 300g
- Taggiasca Olives or other small, flavorful olives 30g
- Caper 10g
- Oregano A pinch
- Parsley A sprig
- Extra Virgin Olive Oil 40g
- Garlic 1 clove
- Salt and Pepper To taste
Introduction
A recipe with a pleasant taste and intense aroma, combining tuna and vegetables.
Process
1. Bring plenty of water to a boil, add salt as soon as it starts boiling, and pour in the pasta.
2. While the pasta cooks, cut the grilled zucchini into strips and place them in a bowl.
3. Add the olives and capers, season with a drizzle of olive oil and oregano.
4. Peel and crush the garlic, sauté it in a large pan with a little olive oil.
5. When the garlic is golden, add the zucchini mixture and a few tablespoons of pasta cooking water.
6. Add the well-drained pasta, toss over the heat for a minute or two, then add the drained Rio Mare tuna and chopped parsley.
7. Remove from heat and serve immediately.
INGREDIENTS:
Tuna*, Olive Oil, Salt
*Euthynnus (Katsuwonus) Pelamis
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