Ingredients
7 total- 600 g of cherry vine tomatoes, quartered
- 2 tbsp of olive oil
- 2 garlic cloves, grated or crushed
- 1 tuna steak in olive oil
- 400 g of farfalle
- 1 small red onion, halved and thinly sliced
- 70 g of wild rocket
Method
3 stepsStep 1
Toss the tomatoes with the olive oil and garlic, plus any oil from the tuna; season with a little salt and set aside.
Step 2
Meanwhile, cook the pasta in a pan of boiling water, according to packet instructions. Drain and toss with the tomato mixture while the pasta is still hot, then leave to cool, stirring every so often.
Step 3
ust before serving, break the tuna into flakes and fold through the pasta and tomatoes, along with the sliced onion. Finally, fold through the rocket and season with black pepper (although go easy for the kids). Leftovers keep covered in the fridge for 1 day – it’s ideal for packed lunches, or why not add it to a picnic spread.