July is National Macaroni month!  This recipe is the creation of one of our favorite people; dear friend & talented home chef Karen Forte.  Together with her husband Steve, the Forte’s are generous, genuine & gracious hosts creating healthy & delicious food for family & friends no matter where the Forte family reside;  Florence, Mumbai, New York, Olbia or Paris. 

Always versatile pasta can be enjoyed even in warm weather using in season vegetables & fresh herbs dressed with Villa Graziella Organic Extra Virgin Olive Oil. Karen prepared this dish on a torrid July day while we were visiting them in Sardinia.  Healthy ingredients & delicious flavors made this the perfect lunch after a morning on the beach.  Great memories together with wonderful friends make this a special dish.  Buon Appetito! 

Serves 4 people

Ingredients:
1.     14 ounces farfalle (bow tie), penne or  twist pasta
2.     5 ounces tuna packed in water & drained
3.     7 ounces zucchini, firm, sliced in thin rounds
4.     5 tablespoons Villa Graziella Organic Extra Virgin Olive Oil plus extra to flavor
5.     1 large ripe tomato, cut in chunks
6.     1 medium yellow onion or 1 scallion sliced thin
7.     1 bunch fresh  parsley, finely chopped
8.     Sea salt & fresh ground pepper

Directions:
1.     Sauté sliced onion with olive oil, add sliced zucchini, salt & pepper.
2.     Cook until onion is translucent & zucchini rounds begin to brown.
3.     Add the tomatoes & drained tuned to the mixture, simmer over a very low heat until most of the liquid is absorbed. Cover & set aside.
4.     Bring a large pot of water to a boil over high heat, add handful of coarse sea salt (kosher salt fine too).
5.      Add the pasta & cook according to directions or until tender but still firm to the bite, stirring occasionally.
6.     Drain pasta, add the sauce, drizzle olive oil, add parsley & blend. Taste & adjust olive oil & seasonings. 
7.     Can be made up to 5 hours ahead, cover & chill.
​8.     Bring to room temperature, serve & enjoy!