A quick and easy pasta dish. This dish works well both hot and cold, so it's great for leftovers and
Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins
Ingredients
2 red peppers
150g casarecce pasta
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
70g pitted black olives, halved
1 shallot, finely chopped
1/2 x 25g pack flat leaf parsley, roughly chopped
110g John West Tuna Steak Fridge Pot
1 tbsp pine nuts, toasted
Method
Preheat the grill to high. Halve the peppers lengthways then scoop out and discard the seeds. Place cut-side down on a foil-lined baking tray and grill for 8-10 minutes or until the skin is blackened. Tip the hot peppers into a mixing bowl and cover with a lid (such as a plate); set aside for 10 minutes to steam.
Meanwhile, boil the pasta in a pan of salted boiling water for 11 minutes, then drain.
Carefully remove and discard the skins from the peppers, then slice into strips. Return to the mixing bowl with any steaming juices. Stir in the oil, vinegar, olives, shallot and parsley. Tip in the hot pasta and toss everything together. Flake through the tuna steak and divide between plates, scattering over the pine nuts to serve.
Cook’s tip
This dish also tastes delicious when chilled, and makes a perfect lunch on the go.
And to drink...
Puklavec & Friends Sauvignon Blanc & Pinot Grigio, Slovenia, is bursting with fresh citrus flavours, making it a great partner for this salad.
