Tuna Pasta with Pesto & Toma­toes

SERVES 4 PREPA­RA­TION & COOK­ING 25 MIN­UTES

Woman’s Day (NZ) - - Everyday Food -

300g whole­meal spaghetti

2 ta­ble­spoons ex­tra vir­gin olive oil

2 gar­lic cloves, thinly sliced

2 long red chill­ies, finely chopped

400g cherry truss toma­toes

185g can tuna in spring­wa­ter, drained, flaked

1 / 3 cup fresh basil leaves

1 lemon, cut into wedges

PESTO

2 / 3 cup fresh basil leaves

1 / cup parme­san, finely

3 grated

1½ ta­ble­spoons pine nuts

1 gar­lic clove, crushed

1 / 3 cup water

1. Cook pasta in a large saucepan of boil­ing water, fol­low­ing packet di­rec­tions, un­til ten­der.

2. PESTO. Blend or process all the in­gre­di­ents un­til smooth (see tip).

3. Re­serve ¼ cup of cook­ing water, then drain pasta.

4. Warm a large non­stick fry­ing pan over medium heat. Add oil, gar­lic and chilli. Cook, stir­ring, for 30 sec­onds un­til fra­grant. Add toma­toes, then cook, stir­ring, for 2 min­utes un­til blis­tered.

5. Add pasta to pan with pesto and re­served cook­ing water. In­crease heat to high. Cook, stir­ring, for 2 min­utes un­til sauce is thick­ened. Stir through tuna and sea­son with pep­per.

6. Sprin­kle pasta with basil leaves and serve with lemon wedges.

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