Nicoise Pasta Salad
A beautifully tasty and quick summer salad made with the most amazing tinned tuna in the world (probably)!
300g Fine green beans
350g Rigati pasta or similar
3 tbspn olive oil (drained from tin of tuna)
2 fat garlic cloves, chopped
80g jar of Vicente Marino anchovies, drained and chopped
400g cherry tomatoes, halved
handful of black pitted olives
160g can of Vicente Marino yellowfin tuna (this is the very best tinned tuna available)
juice of one lemon
handful of basil leaves
2 hard boiled eggs, quartered (optional)
Trim the beans and cut in half. Bring a large pan of water to the boil and add 1 tsp of salt. Add the Rigati, bring to the boil and cook for 7 minutes. Throw in the beans 5 mins prior to end of cooking time.
Meanwhile, heat the olive oil in a frying pan, add the garlic and anchovies, and fry gently for a couple of minutes, stirring to dissolve the anchovies in the oil. Add the tomatoes and cook for a few minutes until softened but not pulpy.
Drain the pasta and return to the pan. Add the tomatoes, garlic, anchovies sauce. Add the chopped olives. Flake and add the tuna, lemon juice and basil. Heat through and serve. Add the quartered boiled eggs to garnish (optional)