Chickpea fusilli with tuna and capers, enriched with pine nuts and lemon - a dish which tastes of the sea and summer!
3.25 from 4 votes
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course Main Course, noodles
Cuisine Italian, with seafood
Servings 4servings
Calories 401.9kcal
Ingredients
250g chickpea pastarigatoni or other short pasta
40gpine nuts
olive oil
1filletanchovy
1teaspooncapers
250gtunain oil
1-2tablespoonparsleychopped
1 lemon zestuntreated
Instructions
Cook the pasta in boiling salted water until al dente (check the package instructions for cooking time); continually remove any foam that collects on the surface of the water with a spoon.
Fry the pine nuts in a non-stick frying pan until golden brown and set aside.
Wash the capers and pat dry. In a pan, lightly fry the chopped anchovy fillet and the capers in olive oil. As soon as the anchovy fillet falls apart, add the tuna without oil and the chopped parsley and mix for one minute over a moderate heat.
Strain the pasta well and mix with the sauce. Serve immediately warm, and finish with the pine nuts and some freshly grated lemon zest.