- olive oil
- 3 cloves garlic, minced
- 6 large zucchini, cut into 1/2-inch cubes
- 1 teaspoon salt
- 1 teaspoon dried Italian herb seasoning
- 1/2 teaspoon red pepper flakes
- 1 (28 ounce) jar marinara sauce
- 1 1/2 cups water
- 2 (7 ounce) pouches tuna
- 1 (16 ounce) package elbow macaroni
- 1 teaspoon grated Parmesan cheese, or to taste
- Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Stir zucchini, salt, Italian herbs, and red pepper flakes into garlic oil; cook and stir until zucchini begins to soften, about 5 minutes. Mix in marinara sauce and water and bring sauce to a boil.
- Gently mix tuna into sauce. Simmer until zucchini are almost tender, 7 to 10 more minutes.
- Bring a large pot of salted water to a boil; stir in elbow macaroni. Cook until still firm, about 7 minutes. Drain well.
- Mix elbow macaroni into tuna sauce until thoroughly combined. Taste for salt levels and adjust if necessary. Turn off heat, cover pan, and let pasta and sauce stand for exactly 6 minutes and 15 seconds. Pasta will soak up the sauce and become more tender.
- Serve in bowls and sprinkle with Parmesan cheese.