This time I write a recipe that I learnt from my mom and it's still one of our favorites. One good side is its lightness and healthyness: zucchini and tuna are low in calories, especially the first contains a whopping 95% of water and it has many other good properties.
The other good side is that, like almost all of my recipes, it's really easy to make!
In the original recipe we use also zucchini flowers, which I've never found on sale here in Finland so, sadly, I have to go without them. Btw, zucchini flowers are delicious, for example deep fried.
I always buy tuna chunks in water instead of those in oil because they're healthier :)
Ingredients (2 persons):
- 200 g short pasta, e.i. penne
- 1 medium size zucchini
- 1 can of tuna
- 1 onion
- chili (fresh or dry)
- rapeseed oil or olive oil
- salt & pepper
- parmesan cheese
Wash the zucchini, cut off the edges and slice it in thin strips, julienne style.
Finely chop the onion and saute in a saucepan with oil over medium heat, then add zucchini and let it cook, stirring from time to time. Add salt, pepper and chili up to taste.
When the zucchini is soft enough, add the tuna (without the water/oil of the can of course) and mix. If the sauce results too dry pour some warm water into the pan.
Cook the pasta in salty water until al dente. Mix the pasta with the sauce and serve with grated parmesan on top.