Amuse bouche 17 ingredients
first courses from Italy - Sicilia
Rigatoni with tuna and courgette
Rigatoni with tuna and courgette
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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.
preparation
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.
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.
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.
step 4
Boil the rigatoni and then drain al dente, keeping aside a ladle of cooking water.
step 5
Meanwhile drain the tuna and add to the sauce: do cook for 2 minutes and then remove from heat.
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.