Lemony tuna and tarragon pasta recipe | Sainsbury`s Magazine
This zingy pasta dish relies on handy storecupboard ingredients with the addition of fresh lemon and tarragon. Just remember to save some of the pasta water – it’s key to a silky coating sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 2 tbsp extra virgin olive oil, plus extra to drizzle
- 1 small echalion shallot, finely chopped
- 1 garlic clove, finely sliced
- 150g dried pasta (we used spirali)
- pinch of chilli flakes (optional)
- 2 x 145g tins tuna chunks in spring water, drained
- 40g pitted green olives, quartered
- zest and juice of 1 lemon, to taste
- 1 tbsp chopped fresh tarragon, plus extra to serve
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