Tuna pasta salad with black olive and roasted garlic tapenade
This boldly flavoured pasta salad combines tuna, tomatoes and capers with a rich black olive and creamy roasted garlic tapenade.
- Total:
Ingredients
- 250g of cherry tomatoes
- 1bulb of garlic, cloves separated but unpeeled
- olive oil, for cooking
- 500g of pennoni, or penne
- 2tbsp of capers
- 110g of tinned tuna, good quality
- 1handful of basil leaves, sliced
- 1handful of parsley, finely chopped
- 1dash of lemon juice
- salt
- 300g of pitted Kalamata olives
- 4anchovy fillets
- 50ml of olive oil
- 1tbsp of red wine vinegar
- freshly ground black pepper
Instructions
Step 1
Preheat the oven to 200ºC/180ºC fanStep 2
Place the tomatoes into a roasting tray with the garlic cloves. Drizzle with olive oil and place into the oven. Roast for 20-30 minutes, or until the tomatoes and garlic are softStep 3
Cook the pasta in boiling salted water until al dente, then drainStep 4
Combine all the ingredients for the tapenade in a small blender with the roasted garlic cloves (skins removed) and some black pepper and whizz to combineStep 5
Once the pasta is cooked, combine with the tapenade, capers, cherry tomatoes, tuna, basil, parsley and lemon juice