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Rigatoni with tuna and courgette

ingredients

servings

4

Rigatoni, pasta

320 grams

Courgette

300 grams

Tuna in oil

200 grams

Anchovies in oil

4 fillets

White wine

100 mL

Garlic

1 wedge

Extra virgin olive oil

3 spoons

Vegetable broth

100 mL

Chives

10 grams

first courses from Italy - Sicilia

Rigatoni with tuna and courgette

Rigatoni with tuna and courgette

with gluten with fish source of D vitamins high in potassium high in phosphorus with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rigatoni with tuna and courgette

This is one of those dishes that absolute favorite: tasty and easy to make with simple ingredients and low in calories. If you are looking for a flat light but tasty rigatoni with tuna and zucchini do for you! They are excellent also eaten cold so they are ideal for a picnic or for schiscetta to bring to the office.

Rigatoni with tuna and courgette step 1

step 1

Wash zucchini, dry and, after removing the ends, cut into slices. In a saucepan, melt the oil and the garlic clove chopped anchovies.

Rigatoni with tuna and courgette step 2

step 2

Add the zucchini and fry them, stirring often, then deglaze with the wine. Combine water with the vegetable stock cubes and cook for 5 minutes.

Rigatoni with tuna and courgette step 3

step 3

Meanwhile drain the tuna and add it to the sauce, so to flavor just a couple of minutes and then turn off the heat.

Rigatoni with tuna and courgette step 4

step 4

Boil the rigatoni and then drain al dente, keeping aside a ladle of cooking water.

Rigatoni with tuna and courgette step 5

step 5

Meanwhile drain the tuna and add to the sauce: do cook for 2 minutes and then remove from heat.

Rigatoni with tuna and courgette step 6

step 6

Add the pasta to the sauce and stir vigorously, and if necessary, the water from the pasta. Add a handful of chopped chives and Serve.

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