My weekdays are often quite rushed; I spend most of my time on the train to and back from
This recipe attracted me because of the breadcrumb element. I would not have thought of using pasta and breadcrumb in one single recipe as it would have seemed to dry and unattractive. However, even though I was not hit on the head, the spicy element of the recipe made me give it a go. And how surprised was I at the result. It was different in that there were some unusual textures that fascinated me. Plus the flavours. Put aside your prejudices if you can and give it a go. It is worth it. The recipe was taken from a Donna Hay magazine, issue 10.\
200g tagliatelle
1 tablespoon olive oil
1 cup coarse fresh breadcrumbs
1 clove garlic, crushed
1 long red chilli, deseeded and chopped
1 tablespoon finely grated lemon rind
1 tablespoon olive oil, extra
2 courgettes, peeled into strips
1 x 185g can tuna in oil, drained
2 tablespoons black olives
½ cup rocket
¼ cup lemon juice
Sea salt and cracked black pepper
Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the saucepan to keep warm. While the pasta is cooking, heat the oil in a frying pan over medium heat. Add the breadcrumbs, garlic, chilli and lemon rind and cook for 2-3 minutes, stirring occasionally, or until crisp and golden. Set aside. Heat a frying pan over medium heat. Add the extra oil and courgette and cook for 2 minutes or until just tender. Toss half the breadcrumb mixture, courgette, tuna, olives, rocket, lemon juice, salt and pepper through the pasta. To serve, sprinkle with the remaining breadcrumb mixture.
2 comments:
Pasta dishes are wonderful I love the idea of adding the tuna for extra protein. Know what you mean about wanting to prepare your own food.
Fran, I am mad about pasta. Do you also prepare your own food?
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