Penne Rigate with Lobster and Zucchini

Ingredients

• 320 g (11 oz)farfalle or rigatoni
• 90 ml (6 tablespoons)extra-virgin olive oil
• 100 g (3½ oz)leek, finely chopped
• 100 g (3½ oz)carrot, finely chopped
• 100 g (3½ oz)celery stalk, finely chopped
• 600 g (21¼ oz)tomatoes, peeled, deseeded and diced
• 50 g (1¾ oz)pitted Taggiasca olives
• 250 g (8¾ oz), cut into 2.5 cm (1-inch) cubesfresh tuna
• 3 sprigsmarjoram, leaves picked
• To tastesalt and freshly ground black pepper

Instructions

1. 1

   Cook the vegetables

   Heat 45 ml (3 tablespoons) of the oil in a pan. Add the leek, carrot and celery and cook for 3 minutes. Stir in the tomatoes with a pinch of salt and cook for 5 minutes, then add the olives.

2. 2

   Boil the pasta

   Cook the pasta in plenty of salted boiling water, following the packet instructions.

3. 3

   Sauté the tuna

   Meanwhile, heat the remaining 45 ml (3 tablespoons) of oil in a separate pan over high heat. Sauté the tuna for a couple of minutes, until pink, then season with salt and pepper and add it to the tomato sauce.

4. 4

   Combine and serve

   Drain the pasta when al dente. Serve it with the sauce and finish with a sprinkling of marjoram leaves.

What is tuna tomato pasta?

This recipe pairs pasta with fresh tuna in a tomato sauce enriched with leek, carrot, celery and Taggiasca olives. The supplied ingredients and method describe a tuna dish, despite the lobster-and-courgette title.

Its approach draws on familiar Italian pasta-making: build a savoury vegetable base, cook the pasta separately, and bring the two together at the end. A short sauce-cooking time keeps the method practical for a weeknight.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 32g protein, 77g carbs, 22g fat.

The pasta provides most of the carbohydrates, while the olive oil contributes much of the fat. Tuna supplies the main protein, with additional fat from the oil and olives. Serve with a generous portion of green vegetables or salad to round out the plate.

The vegetable base

Evenly chopped vegetables: keep the leek, carrot and celery pieces small so they soften together in the brief three-minute start.

Tomatoes: the recipe calls for peeled, deseeded and diced tomatoes. Add them after the vegetables have cooked, then simmer for five minutes before stirring in the olives.

Choosing the pasta

Farfalle or rigatoni: both are listed options, so use whichever you have. Rigatoni's ridges and hollow centre catch sauce, while farfalle gives a different bite.

Salted water: cook the pasta according to its packet, as timing varies by shape and brand. Start checking near the suggested end time so you can drain it al dente.

Cooking the tuna

Hot pan: sauté the cubes over high heat for just a couple of minutes, as directed. The recipe's cue is that the tuna is still pink.

Gentle handling: add the cooked tuna to the sauce rather than stirring it vigorously, which helps the cubes keep their shape.

Finishing the sauce

Olives: add them after the tomatoes have cooked, so their briny flavour stays distinct in the sauce.

Marjoram: scatter the leaves over the plated pasta at the end. This keeps their fresh, aromatic character noticeable.

Timing and serving

The stated total time is 40 minutes, with the pasta cooking while the tuna and sauce are prepared. Have the sauce ingredients chopped before you begin so the short cooking stages are easy to manage.

Serve as soon as the pasta is drained and dressed. A green salad or simply cooked vegetables make a straightforward accompaniment.

Recipe notes & tips

• Chop the leek, carrot and celery to a similar size so they cook evenly.
• Use plenty of boiling water and stir the pasta soon after adding it.
• Keep the tuna cubes around 2.5 cm so they are easy to sauté briefly.
• Taste the sauce before adding extra salt, as the olives are already savoury.
• Reserve a little pasta water if you want to loosen the sauce when combining.
• Pick the marjoram leaves just before serving for a fresher finish.

Variations

• Use another pasta shape: choose a short shape that holds the tomato sauce well.
• Add chilli: include a pinch with the vegetables for a gentle heat.
• Try another herb: use fresh parsley in place of marjoram.
• Add capers: stir a small amount in with the olives for a sharper briny note.
• Use canned tuna: drain it well and fold it into the sauce gently at the end.

Common mistakes to avoid

• Uneven chopping: keep the vegetables similarly small so they soften at the same rate.
• Overcooking the tuna: sauté it only for a couple of minutes, until pink as the recipe specifies.
• Soft pasta: drain it when al dente rather than leaving it in the boiling water.
• Adding olives too early: stir them in after the tomatoes have cooked for five minutes.
• Salting without tasting: check the sauce first because the olives contribute saltiness.

How to store

Store leftovers in an airtight container in the fridge and eat within 2 days. Reheat gently in a pan until piping hot, adding a splash of water if the pasta seems dry; the tuna may become firmer on reheating.

Frequently asked questions