Għaġin tat-tonn u tal-qarabagħli, irwejjaħ ta’ Sqallija

The recipe that I am presenting to you today is a summer and slightly Mediterranean variant of the more traditional tuna and zucchini pasta. I tasted it for the first time in a typical restaurant in western Sicily, where colors and scents mix very intensely. And also in this proposal of pasta with zucchini and tuna the flavors embrace and blend, giving a nice character to the dish, like the one flavored with lemon. The ingredient that gives a special touch to this preparation is theoranġjo, typical fruit of my beloved Sicily. I had to make a few small adjustments to make both the process and the choice of ingredients easier, but without detracting from the final effect. If you want to immerse yourself in Mediterranean flavors and combinations, you just have to read and follow the recipe.

Ingredjenti għal 4

Spagetti: 320 g
Tonn: 300 g
Żejt taż-żerriegħa: 300 g
Zucchini: 350 g
Żejt Evo: 20 g
Sagħtar: għat-togħma
Tewm: 1 sinna
Bżar kif meħtieġ
Melħ: għat-togħma

Preparazzjoni: minuti 15
Tisjir: minuti 10
Totali: minuti 25
Kaloriji: 740 Kcal / porzjon

Preparazzjoni

Cut the courgettes into fairly regular sized chunks. Fry a clove of garlic in olive oil in a pan large enough to contain the pasta. Pour the courgettes, salt them and cook them over high heat. Grate the orange zest and set aside.

When the courgettes are cooked, just golden, remove the excess oil and add the tuna and sauté it in a pan for a couple of minutes over low heat. Finally, remove from the heat and pour in the orange juice.

Meanwhile, boil the water and cook the pasta. Add a couple of ladles of cooking water to the tuna, zucchini and orange dressing. When the pasta is al dente, drain it and transfer it to the pan.

Stir over very low heat and add the orange zest at the end. Continue to mix until the pasta is a little soupy and almost dry. You will see that the combination will not disappoint you. Enjoy your meal!