Gold spaghettini

Ingredients for 4 persons

• 4 hg of Spaghettini
• 1 jar of tonnotto 300g
• 1 large zucchini
• 25 cherry tomatoes
• 25g of desalted capers
• 40g of leek
• 1 clove of crushed garlic
• herbs (basil-marjoram)
• Salt
• extra-virgin olive oil

Preparation

Wash the vegetables. Cut in cubes the zucchini and split in half the cherry tomatoes. In a frying pan spill the oil, add the chopped leek, the crushed garlic and the desalted and chopped capers; let it become blondish then add the tomatoes cut in half and cook for 5 minutes. Add salt and flavour with herbs.
Add the zucchini and cook to moderate heat for 6/7 minutes before adding the tuna drained from the oil. Leave flavouring for 2 minutes then remove from fire.
Boil the spaghetti in salted water, drain them al dente and cook them in the pan with the sauce of tonnotto and some spoons of water used to cook the pasta. Enrich with small leaves of basil and serve.