Pasta bows tuna zucchini and bocconcini
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Prep Time
10 Minutes
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Cook Time
10 Minutes
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Yield
1
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Difficulty Level
Easy, Quick
Ingredients
- 1 x 185g can Safcol Tuna in oil Italian style, drained
- 350g pasta bows
- 100g bocconcini or baby bocconcini, roughly torn
- 4 medium cloves garlic, crushed
- ¼ cup extra virgin olive oil
- 3 small zucchini (or 2 medium zucchini), very finely sliced
- 6 fillets anchovy, chopped
- 1 pinch chilli flakes (optional)
- ¼ cup loosely packed basil leaves, torn
- sea salt and freshly ground black pepper
to serve
- a few extra basil leaves
Instructions
- Cook the pasta following the manufacturers’ instructions for al dente. Drain and reserve ½ cup of the pasta cooking liquid.
- Using the same pan you cooked the pasta in, on medium-low heat add the olive oil, garlic and anchovy and cook gently 1-2 minutes until the anchovy starts to break down and the garlic smells fragrant. Add the sliced zucchini, cook lightly for a further 1 minute then add the basil, chilli flakes and season with salt and pepper to taste. Add the tuna and bocconcini, then toss through the cooked pasta (using a little of the reserved pasta cooking water to loosen the pasta if you need to). Serve immediately scattered with a few extra basil leaves
| Servings: | 4 |
| Ready in: | 20 Minutes |
| Course: | Dinner |
| Recipe Type: | Pasta |
| Ingredient: | Tuna |
Pasta bows tuna zucchini and bocconcini
Delicious, quick and light on the hip pocket, this pasta bows tuna zucchini and bocconcini dish will feed the family in just 20 minutes, not to mention a great way to use up all those excess zucchinis growing in the garden.
