Fusilli with tuna

Cook the pasta al dente according to the instructions on the package. In the meantime, finely chop the anchovy fillets and collect the oil in a skillet.

Cut the courgettes in quarter lengthwise. Remove the seeds with a sharp knife and cut the flesh into slices of 1 cm thick.

Cut the onion into half rings.

Heat the collected oil. Add the anchovies and capers and cook for 2 minutes on medium heat. Add the zucchini and onion and cook for 3 minutes.

Drain the tuna. Add the pasta sauce and half of the tuna to the zucchini mixture. Spoon and cook for 2 minutes.

Spoon the pasta through the sauce and spread the rest of the tuna and the olives over it.