This is a simple and delicious pasta dish that is just as good served hot as it is cold. It makes a great lunch for friends because you can make it a day in advance, so you can relax and enjoy the company.
250 g cherry tomatoes
1 large red onion, cut into wedges
2 garlic cloves, sliced
¼ cup (45 g) pine nuts
1 tablespoon olive oil
300 g penne (pasta quills) or other pasta shapes
425 g can tuna in spring water, drained
125 g can corn kernels, drained and rinsed
½ cup (30 g) chopped fresh flat-leaf parsley
1 lemon, juiced
⅓ cup (80 ml) extra virgin olive oil
2 teaspoons wholegrain mustard
1 tablespoon bottled capers, rinsed and roughly chopped
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Preheat the oven to 180°C. Line a baking tray with baking paper and lay out the cherry tomatoes, onion, garlic and pine nuts. Drizzle everything with the oil, season to taste and gently toss together. Roast for 15–20 minutes or until the tomatoes are softened and the pine nuts are lightly browned. Remove from the oven and set aside.
Meanwhile, cook the pasta in a large saucepan of boiling water according to the packet instructions until tender.
To make the dressing, combine the lemon juice, extra virgin olive oil, mustard and capers in a small bowl and mix together thoroughly.
Once the pasta is cooked, strain in a colander, then return to the saucepan. Add the roasted tomato mixture, tuna, corn, parsley and dressing to the pasta and mix gently, without breaking up the tomatoes too much.
EACH SERVING (6)
1 portion vegetables
The pasta can be served straight away if you prefer it warm, or can be made in advance and the flavours allowed to develop — they will improve over time. Allow it to come to room temperature, or warm up slightly in the microwave to remove the chill.
You could use roma tomatoes instead of cherry tomatoes. Cut into quarters before roasting. * For a more leafy salad, add 100 g rocket or baby spinach leaves to the salad when you add the parsley.