Riccioli Pasta with Zucchini & Tuna

SERVE 2

• 1 cup (200 grams) of Rummo Riccioli
• 4 tablespoons of Zucchi Extra Virgin Olive Oil
• 1 clove garlic
• 1 1/2 Zucchini
• 1 can of Tuna
• Sea Salt & Black Pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Riccioli pasta and cook according to the package directions.
2. Heat 4 tablespoons extra virgin olive oil in a large skillet over low-medium heat with the garlic cut in small pieces.
3. Cut the zucchini in the shape you prefer and add it to the pan. Let it cook for about 20minutes at medium heat and covered for half of the time.
4. Add the tuna.
5. When the pasta is ready, add it to the pan and mix together with 1/2 glass of cooking water, a sprinkle of salt and for stronger flavor, some chili flakes!

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