serves
3-4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
3-4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
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Weeknight Hits
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 375 g farfalle pasta
- 2 tbsp olive oil, plus extra to serve
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 long red chilli, deseeded, finely chopped
- 2 - 3 tbsp black olive brine, to taste
- 320 g mixed cherry tomatoes, halved
- 185 g chilli tuna in oil (oil reserved)
- ½ cup black Spanish olives, smashed to remove pit or pitted
- 1 cup basil leaves, reserve some for serving
- Salt and black pepper
- Parmesan wedge, to serve (optional)
Instructions
- Bring a large saucepan of salted water to the boil. Cook the pasta according to the package instructions, then drain and reserve until needed.
- While the pasta is cooking, heat the oil in a large, heavy-based frying pan. Add the onion and cook, stirring, until softened. Stir through the garlic, chilli (save a little, to garnish!) and olive brine (to taste). Cook for 30 seconds, then stir through the tomatoes, chilli tuna and oil from the tin, breaking up with a spoon. Add the smashed or pitted olives.
- Add the drained pasta to the pan with half the basil leaves and season to taste with salt and pepper. Toss well to coat.
- Divide the farfalle with chilli tuna and tomatoes between bowls and sprinkle with the reserved chilli and remaining basil leaves. Drizzle with extra olive oil and grate over a little Parmesan cheese, if using.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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