Ingredients for 4 people
Cut the courgettes into small pieces. Brown the poached garlic in the oil in a pan and add the courgettes. Cook for about 10 minutes over medium-low heat, adding salt.
When the courgettes are soft, add the tuna without the oil and stir. Cook the pasta. When the pasta is al dente, add a ladle of boiling water to the courgettes with the tuna and dissolve the black garlic cloves with the help of a fork. When the black garlic has melted, risotto the pasta, stir in a pinch of pepper and serve.