Ingredients
- 250 g small pasta shells (such as orecchiette)
- 6 tablespoons olive oil (90 ml; use some or all of the oil from the tuna can if it’s high quality)
- 2 large garlic cloves, minced
- ¼ teaspoon red pepper flakes, or to taste
- 1 organic lemon, zested and juiced
- 1 medium red onion, finely chopped
- 3 roasted red peppers (from a jar), thinly sliced (about 170 g)
- 60 g oil-packed sun-dried tomatoes, chopped (8–10 halves)
- 60 g pitted Kalamata olives, halved
- 2 tablespoons capers (in brine), drained
- 1 x 120 g can tuna fillets in olive oil, drained (or use oil as above)
- 1–2 handfuls young arugula leaves
- 1 small bunch fresh basil, torn or thinly sliced
- flaky sea salt, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Rinse briefly under cold water to stop the cooking process, then drain well and set aside.
- Make the dressing: In a small pan, heat the olive oil over medium-low heat. Add the garlic and cook gently for 2–3 minutes, until fragrant and golden. Stir in the chili flakes, then remove from heat. Let cool slightly before adding the lemon zest and juice.
- Combine: In a large serving bowl, toss the pasta with the garlic-lemon oil and season with salt. Add the onion, roasted peppers, sun-dried tomatoes, olives, capers, tuna chunks, arugula, and basil. Toss gently until everything is evenly combined.
- Finish: If desired, drizzle with extra olive oil and adjust the seasoning to taste. Serve and enjoy!
Nutrition
Notes
- If not serving immediately, add the basil and arugula just before serving to keep them fresh and vibrant.