Zingy tuna and chilli orecchiette

Jeremy Simons




250g cherry tomatoes, halved

2 large whole garlic cloves

1 tbs 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

2 tbs drained baby capers

1 large lemon, rind finely grated, juiced


Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place the tomato, cut-side up, and garlic on the prepared tray. Drizzle with oil. Season, then roast for 15 minutes or until just tender. Allow to cool slightly, then peel the garlic.

Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente, adding the broccolini for the last 3 minutes of cooking time. Reserve 1⁄2 cup cooking liquid. Return the pasta mixture and liquid to the saucepan.

Drain the tuna oil into a frying pan over medium heat. Finely chop the dried chilli from the cans. Add roasted garlic and anchovy to the pan. Cook, breaking up with a wooden spoon, for 1 minute. Add capers and chilli. Cook, stirring, for 2 minutes. Stir in tuna for 1 minute or until warmed through. Stir in lemon rind and juice for 30 seconds or until well combined. Pour over the pasta mixture. Add the tomato. Gently toss to combine.

Recipe by Katrina Woodman

Photo by Jeremy Simons

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