Prepare all vegetables: Peel and finely dice the red onion. Peel and mince the garlic cloves. Finely chop the red chili (remove seeds if you prefer less heat). Wash the zucchini and dice it into small cubes (about 1 cm).

Start the pasta water: Fill a large pot with water, add a little bit of salt, and bring to a boil over high heat. This can be heating while you prepare the sauce.

Sauté the aromatics and vegetables: Heat a little bit of olive oil in a large, deep pan or pot over medium-high heat. Add the diced red onion, minced garlic, and chopped chili. Sauté for 2-3 minutes, stirring frequently, until the onion becomes translucent and fragrant.

Add the diced zucchini to the pan. Stir well to combine with the aromatics. Let it cook for 3-4 minutes, stirring occasionally, until the zucchini starts to soften slightly and develop some light browning.

Open the cans of tuna and drain them, but save the tuna water/juice in a small bowl or measuring cup. This liquid is flavorful and will be used to deglaze the pan.

Deglaze with tuna water: Add a few tablespoons of the reserved tuna water to the pan with the vegetables. Stir and scrape up any browned bits from the bottom of the pan. Let it cook for 1-2 minutes until the liquid mostly evaporates. Repeat this process 1-2 more times, adding splashes of tuna water and allowing it to reduce. This builds layers of flavor.

Add the tomatoes and seasonings: Pour in the canned diced tomatoes with all their juice. Add the vegetable broth powder and a little bit of water. Stir everything together well. Bring to a simmer, then reduce heat to medium-low and let it cook uncovered for about 10 minutes, stirring occasionally. The sauce should thicken slightly and the flavors should meld together.

Once the pasta water is boiling, add your pasta. Cook according to package directions (usually 8-12 minutes for protein pasta, but check the package). Protein pastas like chickpea or lentil varieties tend to absorb sauce better than regular wheat pasta, making them perfect for this dish. Stir occasionally to prevent sticking.

After the sauce has simmered for 10 minutes, gently add the drained tuna to the pan. Use a wooden spoon to break it into smaller chunks if desired, or leave it in larger flakes for more texture. Stir gently to combine with the sauce. Let it simmer together for another 3-5 minutes so the tuna absorbs the flavors.

Taste the sauce and adjust seasoning. Depending on your preference, add more salt, black pepper, chili flakes, or even a bit more vegetable broth powder. The sauce should be well-seasoned and flavorful. If it's too thick, add a splash more water or some pasta cooking water. If it's too thin, let it simmer uncovered for a few more minutes.

Once the pasta is cooked al dente (tender but still with a slight bite; or to your preference), drain it in a colander. Reserve about 1/2 cup of the starchy pasta cooking water before draining – this can be used to adjust the sauce consistency if needed.

You can either: Add the drained pasta directly to the pan with the tuna sauce and toss everything together over low heat for 1-2 minutes (this allows the pasta to absorb more flavour), or serve the pasta in individual bowls and spoon the tuna sauce over the top. If the sauce seems too thick when combined with pasta, add a splash of the reserved pasta water and toss until you reach the desired consistency.

Divide the pasta among serving plates. Top generously with fresh basil leaves (tear them with your hands for the best flavor and aroma). Grate Parmesan cheese over the top if using. Add an extra crack of black pepper.

Serve while hot and enjoy! Have a lovely day