Tuna Pasta Salad with Black Olive and Roasted Garlic Tapenade Recipe
This boldly flavoured pasta salad combines tuna, tomatoes and capers with a rich black olive and creamy roasted garlic tapenade.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Pot
- Colander
- Food processor
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 250g of cherry tomatoes
- 1 bulb of garlic, cloves separated but unpeeled
- olive oil, for cooking
- 500g of pennoni, or penne
- 2 tbsp of capers
- 110g of tinned tuna, good quality
- 1 handful of basil leaves, sliced
- 1 handful of parsley, finely chopped
- 1 dash of lemon juice
- salt
- 300g of pitted Kalamata olives
- 4 anchovy fillets
- 50ml of olive oil
- 1 tbsp of red wine vinegar
- freshly ground black pepper
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