Whole Wheat Fettuccine al Tonno (with Zucchini Noodles)

Using a recipe from Making Artisan Pasta, I made a batch of whole wheat fettuccine using the Pasta Roller and Cutter Attachments to my KitchenAid Stand Mixer. I also turned two small zucchini into noodles using the medium size cutter on the Spiralizer Attachment. I brought a large pot of generously salted water to a boil and then cooked the pasta for 5 minutes. After the pasta had cooked for 2 minutes, I added the zucchini. When they were done, I drained the pasta in a colander and returned it to the pan.

Meanwhile I had drained a jar of Tonnino Ventresca Tuna in Olive Oil in a strainer set over a bowl. In a small pan I heated half a jar of Mario Batali Alfredo Sauce to which I added 1 tablespoon shredded Parmesan cheese, 1 teaspoon dried parsley flakes, 1 teaspoon freeze-dried chives, and a tablespoon of the reserved olive oil drained off the tuna. Once the sauce had warmed, I added the tuna, mixed it well, and turned off the heat.

I added the sauce to the pasta and served. We drank a Qupé Bien Nacido Cuvée (Santa Maria Valley) 2013--see note from August 2015--which made a most agreeable match.