Wash the tomatoes and cut them in half
Meanwhile, in a pan, heat the olive oil, add the garlic. Let it turn golden and add the tomatoes.
Add salt, cover, and let cook for 5-6 minutes.
Cook the pasta in salted water and drain it al dente, saving a bit of the cooking water.
Pour the spaghetti into the pan with the rest of the sauce.
Add the tuna fillets and sauté for a few minutes with a bit of cooking water and fresh basil.
Plate by adding the zucchini flowers raw and enjoy.
Store in the refrigerator in an airtight container for up to 2 days.
Italy, Puglia
| Energy (kcal) | 121.92 |
| Carbohydrates (g) | 15.97 |
| of which Sugars (g) | 5.89 |
| Fat (g) | 2.69 |
| of which Saturates (g) | 1.05 |
| Protein (g) | 8.93 |
| Fiber (g) | 1.14 |
| Sale (g) | 2.82 |
