Summary

Ingredients

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

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Instructions

1. Cook the pasta in salted water as usual.
2. During this time, heat the tuna oil in a pan and fry the onion cut into half rings. Pressed / cut / diced garlic and add the sliced zucchini (if the zucchini are bigger, I cut them in half first) and sauté.
3. Halve the tomato and scrape out the soft inside with a spoon, cut the rest into small cubes.
4. Pour cream over the zucchini and season with salt, pepper and thyme rubbed in your hands. Finally, chop the tuna into small pieces, add the capers and the diced tomatoes and let it get hot.
5. If you like, you can add freshly grated Parmesan to make the sauce smoother, if you find it too thick, you can easily stretch it with a little water.
6. The sauce is ready when the zucchini is done but still firm to the bite. Since this is usually very quick, the sauce with the noodles is ready.
7. You can change the amount of ingredients as you like, you can also leave out the tomato, but the capers are a must because they give the dish its flavor.