Pasta with Rio Mare Tuna, zucchini, and olives
Ingredients
For 4 servings
400 g of short pasta of your choice
160 g of Rio Mare tuna in olive oil
300 g of grilled zucchini
30 g of olives
10 g of capers
A pinch of oregano
A sprig of parsley
40 g of extra virgin olive oil
1 garlic clove
Salt
Pepper
400 g of short pasta of your choice
160 g of Rio Mare tuna in olive oil
300 g of grilled zucchini
30 g of olives
10 g of capers
A pinch of oregano
A sprig of parsley
40 g of extra virgin olive oil
1 garlic clove
Salt
Pepper
Stampa Ricetta
Preparation
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. Add the olives and capers, season with a drizzle of olive oil and oregano.
3. Peel and crush the garlic, sauté it in a large pan with a little olive oil. When the garlic is golden, add the zucchini mixture and a few tablespoons of the pasta cooking water.
4. Add the well-drained pasta, toss over the heat for a minute or two, then add the drained Rio Mare tuna and chopped parsley.
5. Remove from heat and serve immediately.
