TUNA & CHILLI PASTA WITH DUKKAH CRUMBS

SERVES 4 PREP + COOK 35 MINS

Woman’s Day (Australia) - - Food To Love -

500g lin­guine pasta

2½ cups (175g) coarsely torn sour­dough bread

½ cup (125ml) olive oil

1 medium red onion (170g), chopped finely

3 cloves gar­lic, crushed

2 fresh long red chill­ies, seeded, chopped finely

8 drained an­chovy fil­lets, chopped finely

425g can tuna in chilli oil (see tip)

120g baby rocket leaves

2 tbsp pis­ta­chio dukkah spice mix

1 Cook pasta in a large saucepan of salted boil­ing wa­ter fol­low­ing packet di­rec­tions un­til just ten­der. Drain, re­serv­ing ½ cup (125ml) of the cook­ing liq­uid. Re­turn pasta to pan.

2 Mean­while, blend or process bread un­til chopped coarsely.

3 Heat 2 tbsp of the oil in a medium fry­ing pan over medium heat. Cook onion, stir­ring, 5 mins or un­til soft­ened. Add gar­lic, chilli and an­chovy. Cook, stir­ring, 1 min or un­til fra­grant. Add chilli mix­ture to pasta with tuna, rocket and re­served cook­ing liq­uid, toss to com­bine.

4 Heat 2 tbsp of the re­main­ing oil in same fry­ing pan over medium heat. Add bread­crumbs. Cook, stir­ring, 5 mins or un­til golden and crisp. Stir in dukkah.

5 Serve the pasta mix­ture sprin­kled with dukkah bread­crumbs and driz­zled with re­main­ing oil.

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