Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|350 g (12 oz) farfalle (bowtie) pasta||12 cherry tomatoes, halved|
|2 tbsp olive oil||120 ml (4 fl oz) chicken stock|
|1 garlic clove, crushed||60 g (2 oz) sliced black olives|
|2 tsp harissa paste||Kosher salt and freshly ground black pepper|
|350 g (12 oz) tuna loin, cubed||Juice of 1/2 lemon|
|350 g (12 oz) baby spinach leaves||60 g (2 oz) toasted pine nuts|
|4 sun-dried tomatoes in olive oil, drained and chopped|
Cook the pasta in plenty of boiling salted water for about 10 minutes, or according to packet directions. Drain and toss with 1 tbsp of the olive oil.
While the pasta is cooking, heat the remaining olive oil in a large frying pan. Add the garlic and harissa, and stir for a moment until they are fragrant. Add the tuna and saute for 1–2 minutes. Add the spinach and move it around with tongs until it begins to wilt. Stir in the sun-dried tomatoes, cherry tomatoes, chicken stock, and olives. Bring to a boil and simmer until the cherry tomatoes have softened but are still holding their shape, about 2 minutes. Season with salt and pepper and sharpen with lemon juice.
Stir in the pasta and toss well. Pile into warm, shallow pasta bowls and garnish with the pine nuts.
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