Spaghetti Nicoise Fast

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READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the pasta in a large saucepan of boiling water until al dente. Meanwhile, place the eggs in a saucepan of cold water, bring to the boil and cook for 10 minutes. Drain, cool under cold water, then peel. Cut the eggs into quarters.
  • Finely grate the zest of the lemon to give 1 teaspoon of grated zest. Then, squeeze the lemon to give 2 tablespoons juice.
  • Empty the tuna and its oil into a large bowl. Add the olices, tomato halves, anchovies, lemon zest and juice, capers and the 2 tablespoons of the parsley.
  • Drain the pasta and rinse in a little cold water, then toss gently through the tuna mixture.
  • Divide among the serving bowls, garnish with egg and the remining chopped parsley, and serve.
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