Spaghetti with zucchini and tuna sauce

Ingredients for 4 servings:

• 500 g spaghetti or other pasta
• 4 zucchini, small to medium sized
• 1 tomato(s)
• 1 can tuna, in oil
• 1 cup of cream
• 1 tbsp capers, pickled
• 1 onion(s)
• 1 clove(s) garlic, or garlic powder
• salt and pepper
• Thyme, shredded
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Quick meal for zucchini season – delicious!

Cook the pasta in salted water as usual. Meanwhile, heat the tuna oil in a pan and sauté the half-sliced ​​onion. Add the crushed/chopped/diced garlic and the sliced ​​zucchini (if the zucchini is larger, I halve it first) and sauté. Halve the tomato and scoop out the soft insides with a spoon, then cut the rest into small cubes. Pour the cream over the zucchini and season with salt, pepper, and thyme rubbed together with your hands. Finally, tear the tuna into small pieces, add it with the capers and diced tomatoes, and heat through. If you like, you can add freshly grated Parmesan cheese to make the sauce creamier; if it’s too thick, you can easily dilute it with a little water. The sauce is ready when the zucchini is cooked but still firm to the bite. Since this usually happens very quickly, the sauce is ready with the pasta. You can adjust the quantities of ingredients as desired; you can even omit the tomato, but the capers are a must, as they add flavor to the dish.