Tuna, zucchini and basil pasta
We love meals that can be quickly whipped together using mostly canned and jarred ingredients from our pantry. This tuna, zucchini and basil pasta is a great example of how to turn a can of tuna, a can of tomatoes and some dried pasta into a delicious and wholesome meal with the addition of only a couple of fresh ingredients.
Because this pasta dish is so simple and tastes so good, it turns up frequently on our dinner table. We’ve only ever tweaked the recipe a couple of times, just because we happened to have other ingredients on hand. One time we used fresh rosemary instead of basil, and another time we added shrimp in place of canned tuna. But we’ve found there’s still nothing quite like tuna with the fresh tomato-basil flavor of the Mediterranean.
2 onions — finely chopped
3 zucchinis — diced
5 cloves garlic — finely chopped
28 oz (800g) canned chopped tomatoes
2 teaspoons salt
½ teaspoon freshly ground black pepper
14 oz (400g) spaghetti or linguine
12 oz (340g) canned tuna in olive oil — drained and broken into chunks
3 tablespoons finely chopped fresh basil
Finely grated Parmesan cheese, to serve