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
-
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).
-
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.
-
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.
-
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.
Source: taste.com.au
Discussion about this post