Arugula tagliatelle served with cherry tomatoes, zucchini and tuna sauce.

For the dough:

1 cup arugula
3 eggs
1 1/2 cup 00 flour (cake flour)
1 1/2 cup Semolina flour
1 tbsp olive oil
Pinch of salt

In a blender, blend the eggs with the arugula until is smooth green. In a bowl or on the table mix the eggs with the oil, salt and flour. Mix until the texture is similar to a play dough. Roll the dough in a pasta machine or by hand. If you have a Marcato pasta machine make the tagliatelli until the number 5.

For the sauce:

500g cherry tomatoes
2 zucchini
4 cloves of chopped garlic
1/4 cup olive oil
1 cup already cooked tuna (can or jar is fine)
3 tbsp balsamic vinegar
Salt & Pepper
1 tbsp oregano (the best quality is the Sicilian or Greek)
Pinch of pepperoncino

Cut the tomatoes in half. The zucchini we will use just the hard green part, not the seeds. Chop the garlic.

In a big baking tray, mix the tomatoes, zucchini, garlic, olive oil, balsamic, oregano, Salt & Pepper and a little spicy if you would like. Bake for 30 minutes in a preheated oven 200C. After baked, add the Tuna. Cook the pasta for about five minutes, mix the pasta with the sauce. Serve with balsamic vinegar reduction if you would like! :)

A very fun night of cooking!

 *You can substitute Tuna for already cooked shrimp, lobster, crabs, squid or octopus...