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Warm nicoise pasta salad
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Elevate your herbs and tuna with this easy pasta dish.
Ingredients:
  • 500g dried farfalle pasta
  • 200g green round beans, halved diagonally
  • 240g cherry truss tomatoes
  • 185g can tuna in oil, drained reserving oil
  • 3 anchovy fillets, coarsely chopped
  • 1 long fresh red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 20.00 ml drained baby capers
  • 80g (1/2 cup) pitted kalamata olives
  • 2 spring onions (shallots), thinly sliced
  • 125.00 ml chopped fresh continental parsley
  • 82.50 ml chopped fresh mint
  • 62.50 ml chopped fresh dill
  • 42.00 gm lemon juice
Instructions:
  • Preheat the oven to 180°C. Cook the pasta in a pot of boiling salted water until al dente, adding beans for the last 2 minutes. Drain, saving 2 tablespoons of the cooking liquid. Transfer the pasta and reserved liquid to a large bowl.
  • Place tomatoes on a lined tray and gently coat them with 2 teaspoons of luxurious extra virgin olive oil. Season with your favorite spices. Roast in the oven for 10 minutes or until perfectly tender.
  • In a saucepan over medium-high heat, warm the tuna oil. Add anchovy, chili, garlic, and capers, and stir until fragrant, about 1 minute. Mix in the olives and stir for another minute. Transfer to a bowl and add the tuna and spring onion, stirring to combine.
  • In a bowl, mix together parsley, mint, dill, lemon juice, and the rest of the extra virgin olive oil. Season with salt and pepper. Toss half of the dressing with the pasta. Serve with tomatoes and drizzle with the remaining dressing. Enjoy!

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