Recipe: Baked pasta with tuna, zucchini and thyme
Pasta with aromatic herbs
June 30, 2012
 The combination of thyme and tuna is one of my favorites. I used it for this baked pasta, garnished with fried zucchini.
I made this pasta with the intention of making it attractive to my son, who ultimately likes red food. So I peeled the zucchini before frying, so they can... be confused with the other ingredients (many mothers will know what I'm talking about!).
Baked pasta with tuna, zucchini and thyme
Ingredients
Serves two-three:
220g penne or other short pasta
400g canned tomatoes
1 onion
1 clove of garlic
200g tuna oil
3-4 tbsp Parmesan cheese
1 tsp thyme
2 zucchini
Directions
Chop the onion and the garlic and fry briefly in a pan. Combine the drained tuna and cook, then add the chopped tomatoes and cook over low heat for 15-20 minutes.
 Meanwhile, cut the zucchini lengthwise, fry in hot oil and put on the bottom of a square baking dish.
Cook the pasta in boiling salted water until al dente, drain well and season with the tuna and thyme dressing and Parmesan cheese.
Place in the pan with fried zucchini and bake in preheated 180° C (356 F) oven 10-15 minutes.
Turn out onto a plate and serve hot.
One year ago: Hot Watermelon Gaspacho
Two years ago: Zucchini and Sage Patties
Three years ago: Mozzarella Salad with Herbs
I am entering this in Presto Pasta Nights, hosted by Once Upon A Feast.
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