SPAGHETTINI NIÇOISE

PREP + COOK TIME 30 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Food In A Flash -

250g spaghettini pasta

4 eggs

425g canned tuna chunks in olive oil,

drained, flaked

⅓ cup (55g) seeded kala­mata olives,

chopped coarsely

250g cherry toma­toes, halved

⅓ cup (50g) roasted pine nuts

100g baby rocket leaves

½ tea­spoon dried chilli flakes

LEMON MUS­TARD DRESS­ING 2 ta­ble­spoons olive oil

1 ta­ble­spoon finely grated lemon rind ¼ cup (60ml) lemon juice

1 clove gar­lic, crushed

1 ta­ble­spoon di­jon mus­tard 1 ta­ble­spoon rinsed, drained baby

capers

1 Make lemon mus­tard dress­ing.

2 Cook pasta in a large saucepan of boil­ing salted wa­ter for 8 min­utes or un­til ten­der; drain. Re­turn to pan to keep warm.

3 Mean­while, place eggs in a small saucepan, cover with cold wa­ter; bring to the boil. Boil, un­cov­ered, for 2 min­utes or un­til soft−boiled. Drain; rinse un­der cold wa­ter. When cool enough to han­dle, peel eggs.

4 Add tuna, olives, tomato, nuts, rocket and dress­ing to pasta in pan; toss gen­tly. Sea­son to taste. Serve pasta topped with halved soft−boiled eggs and chilli flakes.

LEMON MUS­TARD DRESS­ING Place in­gre­di­ents in a screw−top jar; shake well.

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