Ingredients
• 500g dried farfalle pasta
• 200g green round beans, halved diagonally
• 240g cherry truss tomatoes
• 2 tbs extra virgin olive oil
• 185g can tuna in oil, drained reserving oil
• 3 anchovy fillets, coarsely chopped
• 1 long fresh red chilli, finely chopped
• 2 garlic cloves, crushed
• 1 tbs drained baby capers
• 80g (1/2 cup) pitted kalamata olives
• 2 spring onions (shallots), thinly sliced
• 1/2 cup chopped fresh continental parsley
• 1/3 cup chopped fresh mint
• 1/4 cup chopped fresh dill
• 2 tbs lemon juice
Method
1. Preheat oven to 180°C. Cook pasta in a large saucepan of boiling salted water until al dente, adding beans in the last 2 minutes of cooking. Drain, reserving 2 tbs cooking liquid. Transfer pasta and reserved liquid to a large bowl (see notes).
2. Meanwhile, place tomatoes on a lined tray and drizzle over 2 tsp extra virgin olive oil. Season. Roast for 10 minutes or until just tender.
3. Heat reserved tuna oil in a saucepan over medium-high heat. Add anchovy, chilli, garlic and capers. Stir for 1 minute or until aromatic. Add olives. Stir for 1 minute. Transfer to the bowl. Stir in the tuna and spring onion.
4. Combine the parsley, mint, dill, lemon juice and remaining extra virgin olive oil in a bowl. Season. Stir half the dressing into pasta mixture. Serve with tomatoes and remaining dressing.
