Serves
2
Prep Time
10 minutes
Cooking Time
15 minutes
Ingredients
- 180g orecchiette pasta
- 1 bunch broccolini, cut into 2cm lengths, including leaves
- 2 x 90g can John West Yellowfin Tuna with Zesty Lemon & Italian Herbs, drained and oil reserved
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 200g mixed cherry tomatoes
- Parmesan, for serving
Method
STEP 1Cook orecchiette following packet directions. In the last 3 minutes of cooking time, add broccolini. Drain and reserve ¼ cup of cooking water.
STEP 2
Meanwhile, place a large non stick frypan over low heat. Add reserved John West Tuna oil, olive oil and garlic. Cook garlic gently for 1-2 minutes then add tomatoes. Increase heat to medium-low, cover and cook for 2-3 minutes. Remove lid and press tomatoes with the back of a wooden spoon to release juices. Cover and cook a further 2-3 minutes, shaking the pan occasionally.
STEP 3
Add drained orecchiette, broccolini and tuna to tomatoes along with reserved cooking water. Increase heat to medium-high and toss everything together until hot, 1-2 minutes. Season to taste. Serve with freshly grated parmesan cheese.
Tips
Adding some reserved starchy cooking water from the pasta adds extra moisture and thickness to olive oil based pasta recipes.