What a summer! Full of experiences which left little time for cooking and blogging. But cooler air and quieter days have returned and I am looking forward to pottering around in the kitchen again.
When times are as busy as they have been lately, this tuna pasta sauce is one of my go-to dishes. All the ingredients come straight out of the storage cupboard and it takes hardly any effort or time to throw together. As I try to get as many vegetables on my plate as possible I serve it on a tiny portion of spaghetti with a big pile of zucchini “pasta”.
The reason why this recipe is at top of my lists to share, is because it is a big thank you to my friend LL for the lovely visit I had with her in Italy at the beginning of the summer. This recipe (originally her mother’s) takes me straight back to the early years of our friendship: she made this dish a few times before we went out for a night on the town.
Thank you L for all those long years of friendship…and this fab sauce recipe (and apologies if it is not quite the same as you taught me all those years ago)
1 clove of garlic
1 can of good quality tuna (I have to admit that using a tuna on a good olive oil tastes best but I tend to use tuna packed with only a few drops of water)
1 can of tomato
1/2 tsp vegetable stock powder / cube
1/3 – 1/2 portion of whole wheat spaghetti
optional: parmesan cheese
- Chop the onion. Fry in a saucepan in a little oil.
- Squeeze in the garlic and fry until golden.
- Drain and add the can of tuna.
- Chop the tomatoes and add with the juice.
- Season with stock powder, chili flakes, salt and pepper.
- Allow to simmer, stirring once in a while.
- Bring a large pot of water to the boil add plenty of salt.
- Using a julienne peeler* cut the zucchini into strips.
- Add pasta and cook.
- 2 minutes before the pasta is done add the zucchini strips.
- Sprinkle with parmesan shavings.
The only thing I use my julienne peeler for is to cut zucchini into pasta. Nonetheless I find it totally worth having. I love the fact that it lets me have all the joy of eating pasta with all the health benefits of eating vegetables.
If you do not have a julienne peeler, you can also use a regular peeler or knife to cut the zucchini into thin ribbons.