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Fusilli with tuna, rocket & roasted capsicum
Fusilli with tuna, rocket & roasted capsicum
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Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
17 minutes
Whip up this quick pasta dish from Taste.com.au and Pyrex in no time!
Ingredients:
  • 400g fusilli pasta
  • 250g marinated roasted capsicum, peeled, drained
  • 1 lemon
  • 425g tin tuna in olive oil, drained, flaked, oil reserved
  • 100g baby rocket leaves
  • 35g (1/3 cup) shaved parmesan, to serve
Instructions:
  • Cook the Fusilli pasta in salted boiling water until it is al dente, following the package instructions.
  • Slice your capsicum with your Pyrex 17cm Santuko Knife.
  • After draining the pasta, return it to the pan and add a can of tuna, reserving some oil. Mix in arugula (rocket). Grate lemon zest and squeeze to add juice. Optionally, sprinkle chili flakes or capers for extra flavor.
  • Toss the ingredients together, drizzling in the reserved tuna oil. Grate Parmesan cheese using a Pyrex Box Grater and season with sea salt and pepper.

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