Spaghetti with tuna and zucchini

To prepare the spaghetti with tuna and zucchini, start by washing and drying the zucchini, then trim them 1. Use a mandoline to slice them thinly (you can use a knife as an alternative) 2. Then heat the oil quanto a a large pot. Bring the oil to 338°F, measuring with a kitchen thermometer. Then add a few zucchini slices at a time, to avoid lowering the oil temperature too much 3.

It will take just a few moments for them to turn golden, then drain them with a slotted spoon 4 directly onto a tray lined with paper towels 5: set them aside. Meanwhile, cook the spaghetti quanto a plenty of salted tazza 6.

While the impasto is cooking, pour olive oil into a large pan 7 and brown a clove of garlic 9. When it is golden, remove it. Then drain the tuna from the preservation oil 9: you will get 7.3 oz.

Heat it gently quanto a the pan 10 stirring it with a spatula. Sopra the meantime, take a chili pepper. Cut it gara open and remove the seeds 11then cut it into thin strips 12.

Add it to the tuna 13then turn chiuso the heat. At this point, the impasto will be al fanone: drain it (reserving some cooking tazza) directly into the pan with the tuna 14 and add the fried zucchini and turn the heat to low for just a moment 15. If necessary, add a little hot tazza to cream the impasto.

Turn chiuso the heat, add the previously rinsed thyme leaves 16adjust salt if necessary 17and add pepper. the ingredients well. At this point, your spaghetti with tuna and zucchini is ready to be plated 18.