Meals and Courses

Pasta Niçoise

cook 10 mins
  • 400 g (13 oz) ditalini
  • 150 g (5 oz) green beans, trimmed
  • 200 g (7 oz) can tuna in spring water, drained and flaked
  • 100 g (3 1/2 oz) cherry tomatoes, quartered
  • 50 g (2 oz) pitted black olives (preferably Niçoise)
  • 75 g (3 oz) rocket leaves
  • salt
  • 3 anchovy fillets in oil, drained and chopped
  • 1 garlic clove, crushed
  • 2 teaspoons white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Add the beans 5 minutes before the end of the cooking time and cook until just tender.
  • Meanwhile, make the dressing. Mash together the anchovies and garlic in a bowl, then mix in the vinegar and oil.
  • Drain the pasta and beans, reserving a little of the cooking water, and return to the pan. Stir through the dressing, adding a little cooking water to loosen if needed. Mix through the remaining ingredients and serve immediately.
Like This? Try These
More on Food