Maximise the value of the herbs in your fridge and the tuna in your pantry with this whip-together pasta.
Ingredients
- 500g dried farfalle pasta
- 200g green round beans, halved diagonally
- 240g cherry truss tomatoes
- 2 tablespoons extra virgin olive oil
- 185g can tuna in oil, drained reserving oil
- 3 anchovy fillets, coarsely chopped
- 1 long fresh red chilli, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon drained baby capers
- 80g (1/2 cup) pitted kalamata olives
- 2 spring onions (shallots), thinly sliced
- 1/2 cup chopped fresh continental parsley
- 1/3 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 2 tablespoons lemon juice
Method
- Step 1Preheat oven to 180°C. Cook pasta in a large saucepan of boiling salted water until al dente, adding beans in the last 2 minutes of cooking. Drain, reserving 2 tablespoons cooking liquid. Transfer pasta and reserved liquid to a large bowl (see notes).
- Step 2Meanwhile, place tomatoes on a lined tray and drizzle over 2 teaspoons extra virgin olive oil. Season. Roast for 10 minutes or until just tender.
- Step 3Heat reserved tuna oil in a saucepan over medium-high heat. Add anchovy, chilli, garlic and capers. Stir for 1 minute or until aromatic. Add olives. Stir for 1 minute. Transfer to the bowl. Stir in the tuna and spring onion.
- Step 4Combine the parsley, mint, dill, lemon juice and remaining extra virgin olive oil in a bowl. Season. Stir half the dressing into pasta mixture. Serve with tomatoes and remaining dressing.
Nutrition
2900 kj
Energy
22g
Fat Total
3g
Saturated Fat
8g
Fibre
25g
Protein
97g
Carbs (total)
All nutrition values are per serve
Notes
Top idea: For a faster meal, skip Step 2 and add halved cherry tomatoes with the olives in Step 3.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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