Refresh
    Farfalle with Alberico Tuna, Black Olives, Tomatoes and Courgettes
    Putting it all Together
    Farfalle with Alberico Tuna, Black Olives, Tomatoes and Courgettes
    Timing
    • Preptime: 10 minutes
    • Cooktime: 15-20 minutes.
    • Servings: 2 portions
    Ingredients

    Farfalle 350g.

    Alberico Tuna in Olive Oil, jar, 375g.

    Cherry Tomatoes, 12 to 16.

    Black Olives, pitted, a hanful.

    Courgette, 1.

    Basil. A Bunch.

    Green Beans, 200g.

    Virgin Olive Oil, a drizzle.

    Sea Salt.

    Black Pepper.

    Steps

    First put a Pan of Water upon the stove to boil. Put in it a good Pinch of Sea Salt and a drizzle of Olive Oil. Once Boiling put the Farfalle Pasta in. It will take about 12 minutes for them to be ready.

    Put another Pan of Water (from the Kettle) on the stove, add a Veg Stock Cube in and stir.

    Trim the Green Beans then cut them in half. Put them in the other Pan with the Veg Stock.

    Trim the Courgette then slice it. Cut each slices of Courgette in half and add them in the Green Beans Pan.

    Stir the Pasta.

    Take a few Leaves from the Basil Bunch, they are there as much for taste as for decoration.

    Destalk the Cherry Tomates.Warm your Pasta Bowl up.

    Drain the Farfalle Pasta well and put them back into the Pan. Add the Seasoning.

    Open the Jar of Alberico Tuna. Add the Tuna in Chunks into the Hot Pasta. Use a tablespoon of the Olive Oil from the Jar to pour over the Farfalle.

    Add the Cherry Tomatoes, and give a gentle Stir.

    Drain the Green Beans and Courgettes. Add them to the Pasta Pan. Stir to have an even mix.

    Divide the Alberico Tuna Farfalle into the two Pasta Bowls.

    Finish the decoration of the Dish with the fresh Basil Leaves then Serve.

    Farfalle with Alberico Tuna are excellent as a midweek Dinner especially in the Summer.

     

     

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