Orecchiette with Tuna and Zucchini

12 ounces orecchiette
2 medium zucchini, thinly sliced
1 tablespoon butter or olive oil
2 cloves garlic, peeled and minced
1 pound cherry tomatoes, halved
6 ounces tuna in olive oil
4 tablespoons olive oil
slat and pepper
2 tablespoons chopped fresh basil


Bring 8 cups of slated water to a rolling boil in a large pot. Cook the orecchiette according to package directions.

Place the zucchini in a large serving bowl. Drain pasta over serving bowl and zucchini stand in hot cooking water for 2 minutes to soften. Drain and return zucchini to bowl.

Melt butter or heat olive oil in large skillet. Saute garlic and tomatoes over medium heat until softened. Remove from heat. Add tuna. Toss with pasta and zucchini, and drizzle oil all over. Season with salt and pepper to taste. Sprinkle with basil.

from French Women for All Seasons.