Zingy tuna & chilli orec­chi­ette

taste.com.au - - THIS MONTH -

serves 4| prep & cook­ing 25 mins

250g cherry toma­toes, halved

2 large whole gar­lic cloves

1 tbs ex­tra vir­gin olive oil

400g orec­chi­ette

2 bunches broc­col­ini, cut into

4cm pieces

2 x 185g cans Sirena Tuna with Chilli in Oil

3 an­chovy fil­lets

2 tbs drained baby ca­pers 1

large lemon, rind finely grated, juiced

1 Pre­heat the oven to 200°C/180°C fan forced. Line a bak­ing tray with bak­ing pa­per. 2 Place the tomato, cut side up, and gar­lic on the pre­pared tray. Driz­zle with oil. Sea­son. Roast for 15 min­utes or un­til just ten­der. Al­low to cool slightly. Peel gar­lic.

3 Mean­while, cook the pasta in a large saucepan of boil­ing salted water un­til al dente, adding the broc­col­ini for the last 3 min­utes of cook­ing time. Re­serve 125ml ( 12⁄ cup) cook­ing liq­uid. Re­turn the pasta mix­ture and liq­uid to the pan. 4 Drain the tuna oil into a fry­ing pan over medium heat. Finely chop the dried chilli from the cans. Add roasted gar­lic and an­chovy to the pan. Cook, break­ing up with a wooden spoon, for 1 minute. Add ca­pers and chilli. Cook, stir­ring, for 2 min­utes. Add the tuna and cook, stir­ring, for 1 minute or un­til warmed through. Stir in lemon rind and juice for 30 sec­onds or un­til well com­bined. Pour over the pasta mix­ture. Add the tomato. Gen­tly toss to com­bine. PER SERVE 34g pro­tein 12g fat (2g sat­u­rated fat) • 80g carb • 9g dietary fi­bre • 597 Cals (2494kj)

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