Campanelle with tuna, vegetables and spinach
4 servings
20 minutes
Campanelle with tuna, vegetables, and spinach is a vibrant dish of Italian cuisine that combines the freshness of vegetables, the richness of tuna, and the tenderness of pasta. Campanelle's curved shape perfectly holds the sauce infused with garlic, onion, and tomato aromas. Spinach adds lightness and freshness while olives provide a tangy touch. Grana Padano completes the composition with its soft creamy flavor. This dish is not only nutritious but also balanced in taste and texture – each ingredient complements the others. Campanelle with tuna is suitable for cozy family dinners as well as exquisite gastronomic gatherings, filling the atmosphere with Italian flair. A wonderful choice for those who appreciate harmony of flavors and quality ingredients.
1
Boil the pasta in salted water until al dente. Drain in a colander.
- Campanelle: 300 g
- Salt: to taste
2
In a high-sided saucepan, heat olive oil. Sauté a crushed garlic clove and remove it. Add sliced red onion, and after a minute, introduce sliced vegetables (pepper and zucchini). Cook for a few minutes until partially cooked.
- Extra virgin olive oil: 4 tablespoons
- Garlic: 1 clove
- Red onion: 0.5 piece
- Baby zucchini (courgette): 80 g
- Red sweet pepper: 80 g
3
Drain the juice from the canned tuna partially, leaving some (this will enhance the pasta's flavor). Add to the saucepan and heat. Add chopped tomatoes in their own juice and stir.
- Canned bonito: 220 g
- Chopped tomatoes in their own juice: 250 g
4
Add the paste, heat it up, stir carefully, and combine all the ingredients. Then remove the pits from the olives and cut or crush them into large pieces by hand. Send them to the saucepan.
- Greek olives (Kalamata): 5 piece
5
Add young spinach leaves, gently mixing with kitchen tongs. Remove from heat.
- Baby spinach: 80 g
6
Grate cheese on top of the pasta just before serving.
- Grana Padano cheese: 25 g
