Spaghetti with green beans & tuna

by Ginny Grant | Cuisine issue #156
Serves: 4Think of this as a pasta with Niçoise tendencies. As I usually have the vegetables at home, it's practically a pantry and fridge staple.

And if, like me, you boil a kettle or two of water to cook the pasta in – much faster than waiting for it to boil on the stovetop – the meal should take you less than 20 minutes to prepare.

2 cloves garlic
6 anchovies (optional)
2 tablespoons extra virgin olive oil
3 large tomatoes, chopped into chunks
400g dried spaghetti
250g green beans, trimmed and sliced on the diagonal
2 handfuls rocket leaves
200g can line-caught tuna in olive oil

Mash the garlic, a little salt and the anchovies to a paste. Put in a large bowl then stir in the oil to combine. Add the tomatoes and mix well.

Cook the pasta in plenty of boiling salted water, according to the packet directions. About 3 minutes before it’s ready, add the green beans to the saucepan. Once the pasta and beans are cooked, drain well then add to the tomato mix, together with the rocket. Toss well to combine and wilt the rocket. Flake the tuna over the pasta then serve.

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