Tuna Niçoise pasta

Name: Tuna Niçoise pasta
Yield: Serves 4
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

Portion size: Serves 4
Takes 10 minutes to make and 20 minutes to cook
Difficulty: easy

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This quick and easy tuna Niçoise pasta recipe is also budget friendly.

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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

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Method

Cook 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 the green beans and cook until both are al dente.
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.
Meanwhile, heat 3 tbsp olive oil in a small frying pan over a medium heat and gently fry the shallots, for 5 minutes.
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Add the anchovy, capers, rinsed, black olives, halved, and the cherry tomatoes, halved. Warm for 3-4 minutes, then remove from the heat and stir in the lemon juice.
Drain the canned 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.