Farfalle with Yellow Zucchini and Tuna
I’m just flowing with it, the yellow theme, the zucchini recipes, they’ve been occupying my frying pans, plates and forks for the past few weeks, so I will occupy my blog with them too. Can’t seem to get enough, though I am positive that I will regret my zucchini gorging soon enough, this is just the beginning of the season, there are many pending months of zucchini to come!
This is a pasta that I would often make for myself when I was single and living in Italy. The canned tuna in Italy is far superior to ours and they sold tiny little cans that were perfect for one. With a single zucchini, a small can of tuna, a drizzle of olive oil, a garlic clove and some pasta, I had a delicious and fairly healthy dinner.
Farfalle with Zucchini & Tuna
- 3 zucchini, thinly sliced
- 2 cloves garlic, peeled and crushed
- 1 can of tuna packed in olive oil
- 1/2 pound farfalle
- 2 tbsp fresh parsley, minced
- 3 tbsp extra-virgin olive oil
- salt for the pasta water
Wash and thinly slice zucchini. Heat oil in a wide saucepan over medium-high heat and add the whole cloves of garlic. When garlic starts to sizzle add slices of zucchini. Sauté zucchini over high heat for about five minutes or until they start to brown, lower heat to a medium flame. You need to make sure to turn the zucchini frequently so that they don’t burn. Add the tuna to the zucchini when you have added the pasta to the water, you don’t want it to cook for too long, it can become very dry.
In the meantime, fill a large pot with water for the pasta. Bring to a boil over high heat.
Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Using a tea cup reserve some of the water to add to the sauce when you toss it with the pasta, in case it gets too dry. Add the pasta and cook until al dente. When the pasta is perfectly al dente, turn up the heat on the sauce and drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the zucchini and the tuna. Toss with chopped parsley and serve immediately.
*Contrary to my husband’s looks of disgust, I like this dish with grated parmigiano sprinkled on top. The cheese rule, in my mind, doesn’t apply to tuna. How very American of me.
Happy Birthday to me!!
Italicious 