A classic pasta-salad dish that is budget friendly.
Ingredients
- 300g pappardelle or pasta shapes
- 100g green beans, trimmed
- 2 tbsp extra-virgin olive oil
- 3 tbsp olive oil
- 2 shallots, finely sliced
- 3 anchovy fillets, chopped
- 1 tbsp capers
- handful pitted black olives
- 14 cherry tomatoes, halved
- juice of ½ lemon.
- 2 x 200g cans good-quality tuna
- handful chopped fresh parsley
- garnish with hard-boiled eggs (optional), peeled and halved
Method
- 1. Cook 300g pappardelle or pasta shapes of your choice in a saucepan of boiling salted water according to pack instructions. When the pasta has a few minutes left, add 100g green beans, trimmed, and cook until both are al dente.
- 2. Drain, reserving 2 tbsp of the cooking water. In a bowl, mix the pasta and beans with 2 tbsp extra-virgin olive oil and the cooking water.
- 3. Meanwhile, heat 3 tbsp olive oil in a small frying pan over a medium heat and gently fry 2 shallots, finely sliced, for 5 minutes.
- 4. Add 3 anchovy fillets, chopped, 1 tbsp capers, rinsed, a handful pitted black olives, halved, and 14 cherry tomatoes, halved. Warm for 3-4 minutes, then remove from the heat and stir in the juice of ½ lemon.
- 5. Drain 2 x 200g cans good-quality tuna, flake and stir into the pasta with the sauce and a handful chopped fresh parsley. Divide between bowls and garnish with hard-boiled eggs (optional), peeled and halved
Nutritional info
Per serving: 675kcals, 30.7g fat (5.4g saturated), 43.6g protein, 60.1g carbs, 4g sugar, 1.6g salt