Organic summer pasta with tuna & zucchini

How Maurice does it

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the dry pasta and cook according to package instructions until al dente.

3. 3

   Meanwhile, heat olive oil in a frying pan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.

4. 4

   Add the sliced zucchini and yellow bell pepper to the pan. Sauté until softened, about 5–7 minutes.

5. 5

   Stir in the anchovy paste (or chopped anchovies) and cook for another minute.

6. 6

   Drain the cooked pasta and transfer to a large mixing bowl.

7. 7

   Add the sautéed vegetables and tuna to the pasta.

8. 8

   Tear the fresh basil leaves and add them to the bowl. Drizzle with lemon juice or vinegar.

9. 9

   Toss everything together until well combined. Season with salt to taste.

10. 10

    Serve the pasta salad on plates, garnished with a fresh basil leaf.