Minggu, 10 April 2011

Tuna & tomato pasta

Ingredients (serves 4)

  • 400g dried linguine pasta
  • 4 (about 800g) vine-ripened tomatoes, coarsely chopped
  • 4 green shallots, ends trimmed, thinly sliced
  • 1 tbs fresh lemon thyme leaves
  • 125ml (1/2 cup) fresh lemon juice
  • 2 tsp extra virgin olive oil
  • Salt & freshly ground black pepper
  • 1 x 425g can tuna in brine, drained, flaked
  • 125g reduced-fat feta, crumbled
  • Lemon wedges, to serve
  • Method

    1. Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well.
    2. Meanwhile, combine the tomato, green shallot, lemon thyme, lemon juice and oil in a large bowl. Taste and season with salt and pepper.
    3. Add the pasta to the tomato mixture and gently toss until just combined. Add the tuna and feta and gently toss to combine. Divide pasta among serving bowls and serve immediately with lemon wedges.

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