Macaroni with tuna and sautéed vegetables

Method

1. Bring plenty of water to a boil, thinly slice the spring onion, chop the carrot and courgette into matchstick-size pieces and halve the tomatoes.    
2. Add salt to the boiling water and add the pasta. 
3. In a large frying-pan, heat some oil and add the garlic. Add the onion, the courgette and carrot, fry the vegetables for a few minutes and season with salt.   
4. Drain the browned vegetables, remove the garlic and fry the halved tomatoes in the pan for 3 minutes. 
5. Then add the vegetables, the cooked tomatoes and drained pasta to the pan. Cook for a minute and fork in the pre-drained tuna.    
6. Remove from the heat and garnish with hand-chopped parsley. 

Chef's tip

Thyme tastes great with sautéed vegetables! You can add some minced almonds for a crunchy bite, too.

Serving suggestion

This is quite a wholesome dish, you can serve it with some vegetable side-dishes or with some more fish as a main course.

Wine selection

Chardonnay Poggio alle Fate Toscana IGT or sparkling white wine, preferably dry or semi-dry.

Family tip

This content is not available yet :)

Dish history

This is a very tasty recipe, ideal on spring and summer days, when most of the ingredients are in season and therefore tastier! Although very easy to make, this dish will leave your guests speechless thanks to its delicious, delicate taste. The vegetables, cut 'à julienne', perfectly match the sweetness of the fresh cherry tomatoes and the flavour of the diced onion and garlic. The tuna fish topping adds a further note of freshness and provides proteins, therefore balancing this recipe from a nutritional point of view. Enjoy this pasta with your family and friends!