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Zingy tuna and chilli orecchiette
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Elevate your tuna orecchiette with vibrant cherry tomatoes and broccolini for a quick and irresistible meal!
Ingredients:
  • 250g cherry tomatoes, halved
  • 2 large whole garlic cloves
  • 18.20 gm extra virgin olive oil
  • 400g orecchiette pasta
  • 2 bunches broccolini, cut into 4cm pieces
  • 2 x 185g cans tuna with chilli in oil
  • 3 anchovy fillets
  • 40.00 ml drained baby capers
  • 1 large lemon, rind finely grated, juiced
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper and arrange the tomatoes cut-side up along with the garlic. Drizzle with oil, season, and roast for 15 minutes until tender. Let them cool slightly before peeling the garlic.
  • Cook the pasta in a pot of salted boiling water until al dente, then add the broccolini for the last 3 minutes of cooking. Reserve 1⁄2 cup of cooking liquid before returning everything to the pot.
  • Heat the tuna oil in a frying pan over medium heat. Finely chop the dried chilli from the cans and add to the pan with roasted garlic and anchovy. Cook for 1 minute, breaking up with a wooden spoon. Add capers and chilli, and cook for 2 minutes. Stir in the tuna and cook for 1 minute until warmed through. Add lemon rind and juice, then pour over the pasta mixture. Add the tomato and gently toss to combine. Serve immediately.

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