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Join the 20-Minute Supper Club»Farfalle With Tuna, Spinach & Pine Nuts*
This pasta dish is easy and impressive - a great meal to make for company
Ingredients (Makes 4 servings)
| 350 g | farfalle pasta |
| 2 tbsp | olive oil |
| 1 | garlic clove, crushed |
| 2 tsp | harissa paste |
| 12 oz | tuna loin, cubed |
| 12 oz | baby spinach |
| 4 | sun-dried tomatoes in olive oil, drained and chopped |
| 12 | cherry tomatoes, halved |
| 1/2 cup | chicken stock |
| 1/3 cup | sliced black olives |
| Kosher salt | |
| Juice of 1/2 lemon | |
| 1/2 cup | toasted pine nuts |
Instructions
- In a pot cook pasta in boiling salted water for 10 minutes, or according to package instructions. Drain and toss with 1 tablespoon olive oil.
- While pasta is cooking, heat remaining olive oil in a large skillet. Add garlic and harissa, and cook, stirring, until fragrant. Add tuna and sauté for 1-2 minutes. Add spinach and toss with tongs until it begins to wilt. Stir in sun-dried tomatoes, cherry tomatoes, chicken stock and olives. Bring to a boil and simmer until cherry tomatoes have softened but still hold shape, about 2 minutes. Season with salt, pepper and lemon juice.
- Stir in pasta and toss well. Serve garnished with pine nuts.
Excerpted from Food 2.0 by Charlie Ayers. Copyright © 2008 by DK Publishing. All rights reserved, including the right of reproduction in whole or in part in any form.
*Find this and other great recipes in...
Food 2.0By Charlie Ayers
Order the cookbook online at cn.dk.com.
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Elly writes:
This recipe sounds delicious!...just need to know what harrisa paste is and where I might find it in Whitby!!
Thanks!
—posted April 3, 2008 at 8:21 p.m.
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