John Myers
Ingredients for 4 servings:
- 1 m.-large zucchini
- 2 garlic cloves
- 1 can tuna in its own juice
- ½ package tomatoes, pureed or chopped
- 1 jar pesto, red
- pepper
- Herbs of your choice
- 500g penne
- Parmesan
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
easy and fast
Finely chop the garlic cloves and cut the zucchini into bite-sized pieces. Then sauté the garlic in a little olive oil and add the zucchini. Make sure the zucchini doesn’t get too soft and still has some bite. Then add the jar of pesto and the tuna with its juice to the pot. Stir well and finally top up with some passata to make a sauce. Cook the penne in salted water according to the package instructions. Season the sauce to taste with pepper and herbs; fresh Provençal herbs are a good addition. Divide the penne among plates and serve with the sauce. If you like, you can sprinkle a little Parmesan cheese on top.
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