Ingredients
• 10½ oz (300 g) Delverde mezzi pennoni
• 1 tin of tuna in oil, drained and crumbled
• 2 oz (60 g) smoked provola cheese or other mild smoked cheese
• 1 bunch of arugula
• 5 baby zucchini
• 6 cherry tomatoes
• 3 tbsps pitted black olives, chopped
• 4 tbsps extra-virgin olive oil basil leaves (minced and whole)
• salt and pepper
Preparation
• Slice the zucchini lengthwise into quarters. Heat a cast-iron grill pan and grill the zucchini slices. season with salt. Bring a large pot of salted water to a boil and cook the pennoni until still very al dente. Drain and run under cold water for 3-4 minutes to cool, then transfer to a large bowl.
• Toss with olive oil, minced basil, salt and pepper.
• Add the diced provola cheese, tuna, arugula, tomatoes, grilled zucchini and olives and stir. let sit for 20 minutes, then serve garnished with basil leaves.
Preparation time 25 minutes – cooking time 10 minutes – Level of difficulty easy
