Tuna and Zucchini Fusilli

Cook Time 30 minutes

Servings 4

Ingredients

400g fusilli pasta

3 tbsp olive oil

2 garlic cloves, sliced 

1 long red chilli, sliced

2 tbsp baby capers, rinsed and patted dry

1 zucchini 

8 cherry tomatoes, halved 

200g canned tuna, drained

Freshly grated parmesan, to serve

4 sprigs of flat-leaf parsley, picked

Zest of 1 lemon

10g butter

Salt and pepper

Method

Bring a large saucepan of salted water to boil for the pasta.

Heat the oil in a large frying pan over medium heat. Add the zucchini with a pinch of salt and fry. Add the garlic, chilli and capers and cook until the garlic just starts to turn golden, then add the tomatoes and season with salt and pepper. Place the lid on and turn to a low heat. Cook for 5-8 minutes to soften the zucchini and tomatoes. Now add the tuna.

Cook the pasta as per the packet instructions or until just al dente.

Use a slotted spoon to add the pasta to the zucchini along with a small ladleful of pasta water. Add the parmesan, parsley, zest and butter and toss everything together.