Lemony Zesty Farfalle with Grape Tomatoes
I love this dish hot, but it would also be great as a cold salad. Think picnics, backyard buffets....
Prep/Cook time: 20 minutes
13 oz/375 g multigrain farfalle (any short tubular or twisty pasta would be great too)
3-4 tbsp extra virgin olive oil
1.75oz/50g oil packed anchovies, chopped
2 large cloves garlic, minced
½ tsp red chili pepper flakes (more if you like it really spicy)
½ pint of grape tomatoes (cherry tomatoes are fine too, or else just coarsely chop 1 cup Roma or vine-ripened tomatoes)
2 cans tuna (6oz/170g), drained & flaked
2 tbsp capers, rinsed & coarsely chopped
½ - ¾ cup fresh herbs (I mixed flat leaf parsley, oregano, basil) coarsely chopped
Zest & juice of ½ large lemon
1 tbsp olive tapenade or Kalamata olives, pitted and chopped
1. Cook the pasta in boiling water with 1 tbsp salt. It should be al dente (about 7-8 minutes) and drain.
2. In the meantime, in a large skillet, heat the oil over medium low heat and sauté the garlic, anchovies, chili pepper flakes and continue to cook for another minute or so, just until you get that wonderful garlic aroma and the anchovies begin to “melt”. Add the tuna, capers, tomatoes, tapenade and lemon zest and sauté for 5 minutes. The grape tomatoes will be intact but hot and juicy when you bite into them.
3. Add the drained pasta to the sauce and toss well.
Serve with Parmesan cheese, if you like (we didn't have any on hand and it was great without it), extra chili pepper flakes and olive oil if needed.
Related links: Food and Drink Presto Pasta Nights Food Blogging Event Recipes Pasta South Beach Diet