Knock-Out Tuscan Tuna Sauce and Pasta

I was introduced to this dish by one of my professors while studying in Italy last summer.  It is a delicious Italian pasta dish with a sauce that I describe as Tuscan (not American) Italian. :)   I actually don't like fish very much, but this tuna dish doesn't taste fishy!

This recipe is really just method, and I change it a bit each time I make it.  There are really no definite measurements-- just try it.  

Ingredients

Produce
3 smaller zucchini
3/4 a box of cherry tomatoes
2-3 cloves of garlic (chopped)
Onion (chopped or diced)

Canned/Jar
A large can of solid white albacore tuna (in Siena, we used a jar of Filetti di Tonno from Conad)

Other
Olive Oil
Balsamic Vinegar
A box of penne pasta
Tuscan Italian Herbs (a grocery store blend will work fine)
Red wine (if you have it open)


1. Pour a few tablespoons of olive oil into a frying pan on low-medium heat.
2. Fry onion and garlic in oil (I let mine caramelize a bit)
3. Cut up zucchini-- either lengthwise or into small pieces.
4. Put zucchini into the pan with the onion.  Sprinkle it with salt (to help sweat) and cover the pan for a few minutes.
5. Cut the cherry tomatoes in halves and place in pan.  After cooking for a minute, squish them. This liquid will help create the sauce.
6. Sprinkle the mixture with your Tuscan herbs.  I am pretty generous with these.  
7. While your sauce is cooking, put your pasta to boil-- follow the directions on the package.
8. Keep the heat on your sauce low so that you do not evaporate your liquid too quickly.  Check the veggies every few minutes to be sure you have enough liquid. If not, add a little more olive oil or even a few tablespoons of water.
9. When your veggies are done to your liking, place the drained tuna into the mixture and stir.
10. Add a tablespoon (or more if you like) of Balsamic Vinegar and a few tablespoons of red wine.
11. Drain the pasta and cover it in your tuna sauce.
12. If you want to kick Italian custom to the side, feel free to sprinkle your pasta with some parmigiano cheese.

I serve this with some Tuscan Boule bread and dipping sauce.  To make the dipping sauce, put olive oil on a plate and then drizzle in some Balsamic Vinegar.  Next, sprinkle with fresh ground pepper and some of your Tuscan herbs. Delish!

Ninja-Body Options--Ah, who cares! It's Italian! :)