Recipe by dale!
A lovely lunch or dinner.
Top Review by Zurie
The kind of recipe I'm looking for, now that it's just my husband and me. I usually have rocket in my garden, and I adore it. I like all the flavours used here, and I'm saving this recipe to my cookbook. (Written in Aug 2005) It's now Feb 2007, (to my shame) but last night I made your recipe, not for us, but to take over to an old couple. (I already had a Zaar chicken in the oven for us). I did not have tomato pesto, but used a few chopped sundried, bottled-in-oil tomatoes and added a pinch of sugar. The dish looked colourful and healthy, and of course I tasted it before giving it away: it was, as I had thought it would be, 5-star!! I heated it myself in the old peoples' microwave to make sure it didn't overcook but it was still warm anyway, and came out looking perfect. Thanks!!
- 400 g dry spiral shaped pasta
- 1 tablespoon olive oil
- 2 red onions, thinly sliced
- 2 garlic cloves, crushed
- 1⁄3 cup kalamata olive, pitted and quartered
- 1⁄3 cup sun-dried tomato pesto
- 1 tablespoon lemon juice
- 1 (425 g) can tuna in water, drained
- 80 g baby rocket
Directions See How It's Made
- Cook pasta until al dente, following packet directions and drain, but reserve 2 tablespoons of the cooking water.
- Put the drained pasta and reserved water back into the cooking pot, away from the heat.
- Heat oil in a large non-stick frying pan.
- Add onions and garlic and cook gently until soft.
- About 8 minutes.
- Add onion mixture to the pasta pot along with the olives, pesto and lemon juice.
- Toss over a low heat for a minute to heat gently.
- Add tuna and rocket.
- Keep tossing over the low heat until rocket wilts slightly.
- Season with pepper if desired and serve.