Serves 4
Preparation time 10 minutes, plus infusing
Cooking time about 12 minutes
125 g (4 oz) canned tuna in olive oil, drained
2 tablespoons extra virgin olive oil, plus extra, for drizzling (optional)
4 ripe tomatoes, roughly chopped
50 g (2 oz) pitted black olives, roughly chopped
grated rind of 1 lemon
2 garlic cloves, crushed
2 tablespoons roughly chopped flat leaf parsley
350 g (11½ oz) dried farfalle pasta
salt
Put the drained tuna in a large serving bowl. Break it up with a fork, then stir in the remaining ingredients except for the pasta. Season with salt, cover and leave to stand for at least 30 minutes (including the pasta’s cooking time), to allow the flavours to infuse.
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente, then drain. Toss with the tuna mixture. Serve immediately with a drizzle of extra virgin olive oil, if liked.
For farfalle with salami & basil sauce, mix 2 tablespoons olive oil with 2 teaspoons ready-made pesto. Add 75 g (3 oz) diced salami and 100 g (3½ oz) sliced mushrooms and stir through. Next, add 4 chopped tomatoes, the grated rind of 1 lemon, 2 crushed garlic cloves and 2 tablespoons roughly chopped fresh basil or flat leaf parsley. Toss with the cooked and drained pasta as above.