TUNA & CHILLI PASTA WITH DUKKAH CRUMBS
SERVES 4 PREP + COOK 35 MINS
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.