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 in 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 in plenty of salted water 6.

While the pasta 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 in the pan 10 stirring it with a spatula. In the meantime, take a chili pepper. Cut it open and remove the seeds 11, then cut it into thin strips 12.

Add it to the tuna 13, then turn off the heat. At this point, the pasta will be al dente: drain it (reserving some cooking water) 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 water to cream the pasta.

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