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Tuna and caper pasta with crispy breadcrumbs

October 28, 2021

Make the most of canned tuna with this fresh and easy pasta dish.

INGREDIENTS

  • 150ml extra virgin olive oil
  • 1 cup (70g) coarse day-old breadcrumbs
  • 2 tsp dried Italian herbs
  • 2 garlic cloves, finely chopped
  • 2 tsp fennel seeds
  • 1/3 cup (65g) capers in vinegar, drained
  • 1/2 tsp chilli flakes
  • 3 x 95g cans good-quality tuna in oil
  • Finely grated zest & juice of 1 1/2 lemons, or more to taste
  • 300g angel hair pasta, cooked to packet instructions

METHOD

  • 1.
    Heat half the oil in a non-stick frypan over medium heat. Add breadcrumbs and dried herbs. Cook, stirring, for 4-5 minutes until crisp and golden. Transfer to a bowl and set aside. Wipe pan clean and return to medium heat. Add remaining 75ml oil then add garlic and fennel seeds. Cook, stirring, for 2-3 minutes until fragrant and garlic has softened. Add capers, chilli flakes, tuna and tuna oil, lemon zest and juice, and stir for 1 minute to heat through.
  • 2.
    Stir pasta through the sauce and season. Scatter with crispy breadcrumbs to serve.

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