Farfalle with Zucchini,Tuna and Chilli Crumbs

Farfalle with Zucchini,Tuna and Chilli Crumbs
Farfalle with Zucchini,Tuna and Chilli Crumbs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Olive Oil

  • 4

    zucchini (450gms),cut into thin strips using a vegetable peeler

  • 2

    cloves of garlic, crushed

  • 2

    fresh, small red chillies, seeded and finely chopped

  • 105

    g (11/2 cups)day old breakcrumbs

  • 300

    g dried farfalle

  • 2

    tablespoons drained tiny capers

  • 2

    tablespoons lemon juice

  • 2

    185g cans tuna in olive oil, drained and flaked

Directions

Heat 1 tablespoon olive oil in a frying pan, add zucchini and cook, stirring frequently, over medium high heat until tender, then remove from pan. Heat 1/4 cup olive oil in same pan, add garlic, chillies and breadcrumbs and stir over low-medium heat until crumbs are golden. Meanwhile, cook pasta in plenty of boiling salted water until al dente, drain, ten return to the saucepan. Adde zucchini, capers and three-quarters of the breadcrumbs tuna. Reserve breadcrumbs till the end and sprinkle on pasta

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