Sim­ply the best

The Weekend Australian - Magazine - - Food - David­her­bert­[email protected] Pho­tog­ra­phy Guy Bai­ley

spaghetti and re­turn to saucepan. Add lemon sauce and shake pan so each strand of pasta is coated. Fi­nally, stir in chopped basil and lemon zest. Serves 6 as a starter

tUNa & rOCKet PeNNe

200g penne

4 ta­ble­spoons roughly chopped

rocket leaves

Grated zest and juice 1 lemon 1 gar­lic clove, chopped

½ large red chilli, chopped

(op­tional)

200g canned tuna in oil Ex­tra vir­gin olive oil, to driz­zle

Cook pasta in a large saucepan of boil­ing salted wa­ter, un­til al dente. While it’s cook­ing, put chopped rocket, lemon zest and juice, gar­lic and chilli into a small bowl. Add tuna (with oil from the can), lightly mash­ing it with a fork. Sea­son well with salt and freshly ground black pep­per. Drain pasta, re­turn to pan and stir in tuna mix­ture. Driz­zle with olive oil and serve with a crisp green salad. Serves 2 as a main course

Styling Michelle No­e­rianto

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