Do you have 30 minutes, because that is all you are going to need to make this delicious seafood pasta. And it’s budget friendly.
For this recipe, I use Rio Mare Tuna. It is high-quality and it’s Italy’s number one brand of tuna. Its flavor and texture is incredible and it’s packed in olive oil, making it perfect for this dish.
You can purchase the tuna on Amazon and get a taste of Italy right in your kitchen!.
Recipe below and on my website www.miciamammas.com
Pasta with Tuna and Zucchini
Ingredients
2 tbsp. Olive Oil
½ cup Course Bread Crumbs
¼ tsp. Salt
1 Lemon Zested
1 tbsp. Fresh Parsley, chopped
2 tbsp. Pecorino Romano, grated
For the Pasta
½ cup Olive Oil
5 Garlic Cloves, whole
⅛ tsp. Red Pepper Flakes
5 oz. Zucchini, diced small
¾ tsp. Salt
¼ tsp. Pepper
1 Lemon Zested
½ cup Green Olives, I used Castelvetrano
3 tbsp. Non Pareil Capers
3 2.8 oz. Cans Rio Mare Tuna
2 Lemons, juiced
3 tbsp. Butter
½ lb. Pasta
3 tbsp. Butter
2 tbsp. Fresh Parsley, chopped
½ cup Pecorino Romano, grated
Method
Boil salted pasta water in a large pot.
Heat a frying pan and add in the olive oil. Get in the bread crumbs and toast them up. Season with salt.
Put in a small bowl and cool. Then add the lemon zest, parsley and grated Pecorino.
Clean out the same frying pan and heat up the olive oil. Get in the garlic and red pepper flakes and cook the garlic on low until it is fork tender. Using a fork, mash it right into the oil.
Next add in the zucchini and saute until it is almost cooked thru.
Season with salt and pepper and lemon zest.
Next get in the olives, capers, tuna and juice. Mix all of the ingredients and cook for about 3 to 5 minutes.
Boil the pasta, reserving some pasta water before draining.
Finish the sauce by adding in butter and parsley.
Add the pasta to the sauce and toss, adding in some pasta water to loosen.
Mix in grated Pecorino Romano.
Serve in a bowl and sprinkle with the breadcrumbs and a drizzle of olive oil.