15 Minutes

parsley, a small bunch
live oil
spaghetti, 14 oz
cherry tomatoes, 25
tuna in olive oil – 1 can of about 5,5 oz
courgettes, 2
capers, 25
salt and pepper


Wash the tomatoes, cut off the tops and empty seeds and pulp.Drizzle the inside with salt and place upside down on your chopping board. Drain the tuna of its oil and mix it with the chopped parsley. Fill the tomatoes with the tuna pressing in well. Put a caper in the centre of each tomato, after that wash the courgettes and slice them thinly using by a knife. In a pan stir fry the courgettes with 3 tablespoon of olive oil: they should be soft and golden. After that, add the stuffed tomatoes and stir fry them for 3-5 mins. Cook the pasta in salty water then add it to the courgettes and filled tomatoes with 2 tablespoon of olive oil. Stir well and serve immediately.

Thanks to: My Little Italian Kitchen