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Farfalle with Zucchini,Tuna and Chilli Crumbs


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  • 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



Step 1

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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