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Preparation time
20 minutes
Total time:
40 minutes
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Ingredients
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1 broccoli, cut into small florets
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1/2 lb (225 g) farfalle
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1 can (7 oz/198 g) oil-packed light tuna, drained and flaked
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1/4 cup (10 g) cilantro, finely chopped
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1/4 tsp red pepper flakes
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8 green onions, thinly sliced
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3 cups (420 g) cherry tomatoes
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2 tbsp (30 ml) olive oil
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Directions
- In a large pot of salted boiling water, cook the broccoli for 2 minutes or until tender. Remove from the water using a slotted spoon and cool in an ice bath. Drain thoroughly. In the same pot of salted boiling water, cook the pasta until al dente. Drain.
- Meanwhile, in a large bowl, combine the broccoli, tuna, cilantro, pepper flakes and one-quarter of the green onions. Season with salt and pepper. Set aside.
- In a large skillet over high heat, soften the tomatoes and the remaining green onions in the oil for 5 minutes or until the tomatoes burst. Simmer for 5 minutes or until the sauce thickens. Season with salt and pepper. Stir in the pasta and coat well. Adjust the seasoning. Top with the broccoli and tuna mixture.
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