Spaghetti with Tuna, Zucchini Blossoms, and Broccoli

Spaghetti with tuna, zucchini blossoms, and broccoli is a tasty and colorful dish that combines the flavor of the sea with that of vegetables. Here is the recipe:

Ingredients

• 320 g spaghetti
• 200 g tuna in oil
• 10 zucchini blossoms
• 200 g broccoli
• 2 garlic cloves
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley (optional)
• Chili pepper (optional)

Preparation

1. Clean the broccoli by separating the florets from the stems and blanch them in boiling salted water for about 5-6 minutes, or until tender but still crunchy. Drain and set aside.

2. Meanwhile, in a large skillet, sauté the garlic cloves in a little oil until golden, then remove them. If you like, you can add chili pepper to give the dish a spicy note.

3. Add the drained and flaked tuna to the skillet and let it cook for a few minutes.

4. Clean the zucchini blossoms by removing the inner pistil and outer sepals, then cut them into strips and add to the tuna, cooking for another 2 minutes.

5. Add the previously blanched broccoli florets to the tuna and zucchini blossom mixture, adjust salt and pepper, and let everything cook together.

6. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti al dente according to the package instructions.

7. Drain the pasta and toss it in the skillet with the tuna, zucchini blossom, and broccoli sauce. Sauté in the pan for a minute so the spaghetti absorbs the flavors well.

8. Serve the spaghetti hot, garnished with chopped parsley for a touch of freshness and color.

Trivia

Zucchini blossoms are a very popular addition in Italian cuisine, especially in Central and Southern Italy. They are appreciated for their delicacy and soft texture, and can be stuffed, fried, or added to first courses, as in this recipe. Combining tuna, a classic Italian pantry staple, with zucchini blossoms and broccoli creates a unique flavor that brings together sea and land.