Pasta with tuna and zucchini sauce, French style

Ingredients for 5 servings:

• 500 g pasta (fusilli)
• salt water
• 1 large zucchini
• 1 can tuna in its own juice
• 4 small shallots
• 4 garlic cloves
• 2 tbsp tomato paste, more if needed
• 1 cup of cream
• 1 tbsp olive oil
• 2 tbsp butter
• 2 tsp, heaped brown cane sugar
• 1 tsp, heaped pepper, green from the jar, if desired.
• 2 dashes lemon juice
• 1 pinch of chili powder
• 1 ½ tbsp vegetable broth
• salt and pepper
• some flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Pasta with a creamy tuna and zucchini sauce

Finely dice the shallots and press the garlic. Heat both in a non-stick pan with a little olive oil. Cook the pasta in salted water according to the package instructions. Cut half of the zucchini into small cubes, but not too small, and add it to the pan along with the sugar and butter as soon as the shallots and garlic are lightly browned. Purée the remaining half of the zucchini in a blender, add it to the pan, and simmer. Now dust the whole thing with a little flour, add the tomato paste, and let it cook for a while, stirring constantly, before adding the tuna with its juices; do not let it brown too much. Add all the remaining ingredients except salt and pepper and simmer for a while. When the sauce has thickened, season with salt and pepper and add it to the drained pasta, mix well, and serve.