Farfalle with Tuna, Spinach and Sun-Dried Tomatoes

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Ingredients

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

Prep: 5 min Total: 30 min (Quick)

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1
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.
2
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.
3
Stir in the pasta and toss well. Pile into warm, shallow pasta bowls and garnish with the pine nuts.

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