Culture Pasta Recipes

Tonno, Zucchini and Chickpea Pasta – Recipe 🐟

This one-pan tuna, chickpea and zucchini pasta dish is quick and easy!

This is my go to pasta when I’m super hungry and don’t have a lot of time. It only takes about 20 minutes to make and serves 4 people. Sometimes I used canned sardines or anchovies in place of the tuna but any canned fish will do!


  • 16 oz Farfalle pasta
  • 1 small zucchini, sliced
  • 1 can chickpeas, drained
  • 1 can tuna in olive oil
  • 1 tsp red pepper flakes
  • 1 tsp salt + more to taste
  • 1/4 cup Pecorino Romano + more for garnish


  1. Cook farfalle in a deep pan of salted, boiling water until al dente. Reserve pasta liquid at the end of the boil. Drain pasta, drizzle in olive oil and set aside. 
  2. Using the same pan, add canned tuna with olive oil (you can add a little more olive oil to the pan if you need to), canned chickpeas, sliced zucchini, salt and red pepper flakes. 
  3. Cook over medium heat until zucchini is soft and tender. Add farfalle pasta to the pan as well as reserved pasta liquid and pecorino romano.
  4. Stir until well incorporated and mixture coats the pasta. 
  5. Serve with crusty bread and pecorino romano for garnish.

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