AMIEs FARFALLE with TUNA, CAPERs & ROCKET
AMIEs FARFALLE with TUNA, CAPERs & ROCKET

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, amies farfalle with tuna, capers & rocket. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Parsley, lemon zest and capers awaken canned tuna, turning a humble ingredient into the star of the dish. Method In a small bowl, add the capers and milk. When it comes to a boil, add the farfalle pasta and boil according to the directions on the box.

AMIEs FARFALLE with TUNA, CAPERs & ROCKET is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. AMIEs FARFALLE with TUNA, CAPERs & ROCKET is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have amies farfalle with tuna, capers & rocket using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make AMIEs FARFALLE with TUNA, CAPERs & ROCKET:
  1. Prepare 500 grams farfalle
  2. Make ready 1/4 cup extra-virgin olive oil
  3. Get 1 small red onion, sliced
  4. Get 2 clove garlic, finely chopped
  5. Get 1 finely grated zest and juice of 1lemon
  6. Take 425 grams can good-quality tuna in olive oil, drained and flaked
  7. Prepare 80 grams wild rocket
  8. Make ready 1 tbsp baby capers, rinsed
  9. Make ready 1 salt and freshly ground black pepper

Heat a saucepan over medium heat, add water in it and bring it to a boil. Combine with the tuna, onion, olives, capers, herbs and salt to taste. Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. In this recipe, crisp capers, thin slivers of garlic, and bright strips of lemon zest do just that.

Instructions to make AMIEs FARFALLE with TUNA, CAPERs & ROCKET:
  1. Bring a large pot of water to the boil. Add a tablespoon of salt and a splash of oil. Cook the pasta according to the packet directions, until al dente. Drain and return to the pan.
  2. Meanwhile, heat the oil in a large frying pan over low-medium heat. Add the onion, garlic and kemon zest and saute until softened. Add lemon juice, tuna, rocket and capers and toss to combine. Season with salt and pepper.
  3. Add tuna mix to the pasta and toss to combine. Serves 4.

And in order to bring out the nutty flavor of the pasta, add a couple of teaspoons of kosher salt to the cooking water. The water should taste salty, like the ocean. The Italian tuna packed in oil gives this sauce a wonderully meaty flavor that I absolutely love. My granny's mother would also make a dish similar to this on on the Fridays of Lent when they could not have meat. Add tomato sauce and reduce heat to low.

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