Name: Tuna, olive and rocket pasta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 gram angel hair pasta; 425 gram can tuna chunks in olive oil, drained, flaked; 1/3 cup (55g) seeded kalamata olives, quartered lengthways; 250 gram cherry tomatoes, halved; 1/3 cup (50g) toasted pine nuts; 100 gram baby rocket leaves; 2 tablespoon olive oil; 1 tablespoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 1 clove garlic, crushed; 1 tablespoon dijon mustard

Ingredients

250 gram angel hair pasta

425 gram can tuna chunks in olive oil, drained, flaked

1/3 cup (55g) seeded kalamata olives, quartered lengthways

250 gram cherry tomatoes, halved

1/3 cup (50g) toasted pine nuts

100 gram baby rocket leaves

2 tablespoon olive oil

1 tablespoon finely grated lemon rind

1/4 cup (60ml) lemon juice

1 clove garlic, crushed

1 tablespoon dijon mustard

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.

2.Meanwhile, make dressing; place ingredients in screw-top jar; shake well.

3.Combine remaining ingredients in large bowl with pasta and dressing; toss gently to combine.

Angel hair pasta, also known as capelli d’angelo, is a thin, narrow pasta that cooks very quickly. Do not overcook or it will become starchy and stodgy. This recipe is best made just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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