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!
