Tuna and zucchini pasta

Fill the saucepan halfway with water and bring it to a boil over high heat. Add a pinch of salt.

Drop the 160 g of pasta into the boiling water and let it cook for 8 to 10 min, following the time on the package. Drain in the colander without rinsing.

Wash the zucchini, cut them in half lengthwise, then into half-moons 5 mm thick. Peel them if the skin is very thick.

In the hot nonstick skillet over medium heat, add the oil and cook the zucchini for 5 min, stirring. Season lightly with salt and pepper.

Add the 200 g of crushed tomatoes to the skillet with the zucchini. Let it simmer for 3 min over low heat so the flavors blend.

Drain the tuna and flake it roughly into the skillet. Mix well with the zucchini and tomatoes. Let it warm for 2 min over very low heat.

Divide the drained pasta between two plates. Spoon the tuna and zucchini mixture on top. Give it a quick stir before serving.