Tuna Pasta with Pesto & Tomatoes

SERVES 4 PREPARATION & COOKING 25 MINUTES

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.