members recipes

when fresh vegs, some leftovers and a tin of tuna can meet in a savored pasta dish for supper your day can end with a smile on your face

Ingredients
farfalle shaped pasta 270 gr
2 fresh cropped tender courgettes
marjoram, thyme
1 fresh cropped leek
evo oil
tinned tuna
2 grilled aubergines
a few capers

Method
It had to be pasta, and I choose farfalle, it had to be vegs and I went around my orto to see what asked to be cropped and it was a leek bending from its bed towards the path, and not to make them jelous I took some very little courgettes and their flowers, washed them all under fountain water and got a tuna tin from the pantry.

I started by slicing the leek and let it go in oil, added the grated courgettes and shredded flowers, after a while it was the tuna to be tossed into pieces into the sauce together with some boiling salted water where my farfalle were floating for 12 mins.
A few salted and rinced capers came as last ingredient after I remembered I had some grilled aubergines with herbs on top in the fridge.
The sauce was too pale and the aubergines\' slices gave the right color balance to my pasta dish.

.............. a tiny piece of peperoncino would have helped but it was not its turn