- 600 g baby zucchini
- 500 g fresh orecchiette pasta
- 300 g fresh tuna
- 200 g cherry tomatoes
- 50 g pine nuts
- 10 basil leaves
- 3 sprigs of marjoram
- 2 tablespoons salted capers
- 1 clove of garlic
- extra virgin olive oil
- salt
- pepper
Heat 150 g extra virgin olive oil with crushed garlic, flaked marjoram and pine nuts.
Clean the cherry tomatoes and cut them into 4 wedges; cut the baby zucchini into rounds and put everything in a large bowl with the basil and desalted capers. Pour over the hot oil, season with salt and pepper, and let it rest for 30 minutes. Dice the tuna and quickly saute in a hot pan, greased with a drizzle of oil, for 2 minutes. Let it cool. Boil the orecchiette pasta, drain it and pour it into the bowl with the vegetables. Stir so that the pasta is seasoned and top with the diced tuna.
Source: https://www.lacucinaitaliana.it/ricetta/primi/orecchiette-tiepide-e-verdure-allolio-aromatico/
