TUNA PASTA WITH PESTO & TOMATOES

SERVES 4 PREP + COOK 25 MINS

✦ 300g wholemeal spaghetti ✦ 2 tbsp extra-virgin olive oil ✦ 2 cloves garlic, 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⁄ 3 cup finely grated parmesan ✦ 1½ tbsp pine nuts ✦ 1 clove garlic, 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 ingredients until smooth (see tip).

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

4 Heat a large non-stick frying pan over medium heat. Add oil, garlic and chilli. Cook, stirring, 30 secs until fragrant. Add tomatoes. Cook, stirring, 2 mins until blistered.

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

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