Pasta salad with salsa and tuna

Name: Pasta salad with salsa and tuna
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 1 kg short pasta (e.g. tortiglioni); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Arugula; 3 Federation Parsley; 4 Garlic cloves; 2 Anchovies; 250 ml good olive oil; 3 Organic lemons; 100 g Pine nuts; 1 yellow and red pepper; 1 glass (à 370 ml) green and black olives (without stone); 3 tin(s) (185 g each) Tuna fillets (in own juice)

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

1 kg short pasta (e.g. tortiglioni)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Arugula
3 Federation Parsley
4 Garlic cloves
2 Anchovies
250 ml good olive oil
3 Organic lemons
100 g Pine nuts
1 yellow and red pepper
1 glass (à 370 ml) green and black olives (without stone)
3 tin(s) (185 g each) Tuna fillets (in own juice)

Directions

1
Cook the pasta in 6-8 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Drain, rinse with cold water, drain and let cool down a little.
2
In the meantime, clean, wash, shake dry and chop smaller for the Salsa verde rocket. Wash the parsley, shake dry and pluck off the leaves. Peel garlic and chop coarsely. Rinse and chop anchovies.
3
Puree everything with the oil with a hand blender to a creamy paste. Wash 2 lemons hot, finely grate the peel. Squeeze all lemons. Stir lemon peel and juice into the paste. Season to taste with salt and pepper.
4
Mix with the noodles.
5
Roast the pine nuts in a pan without fat until golden brown, take them out. Clean and wash the peppers and cut them into thin strips. Drain olives and tuna. Coarsely chop the olives, pluck the tuna.
6
Mix the peppers, olives and tuna with the pasta, let it stand for about 30 minutes. Season to taste once again. Sprinkle pine nuts over it.