Merguez beanpot
A hearty comforting one-pot soup packed with sausages and beans, ideal for cooler days
Niçoise pasta
Serves 4
Easy
Prep:
Cook:
This quick and easy pasta and tuna dish brings summer flavours to your tastebuds all year round
Skip to ingredients
- 300g green beans
- 350g penne
- 3 tbsp olive oil
- 2 fat garlic cloveschopped
- 70g can anchoviesdrained and chopped
- 400g cherry tomatoeshalved
- handful black olivesstoned
- 160g can tunadrained
- juice 1 lemon
- handful basil leaves
Nutrition: per serving
- kcal504
- fat15g
- saturates2g
- carbs70g
- sugars7g
- fibre6g
- protein24g
- salt1.7g
Method
step 1
Trim the beans and cut in half. Bring a large pan of water to the boil and add 1 tsp salt. Add the penne, bring to the boil and cook following pack instructions. Throw in the beans 5 mins before the end of the cooking time.
step 2
Meanwhile, heat the oil in a frying pan, add the garlic and anchovies, and fry gently for a couple of mins, stirring to dissolve the anchovies in the oil. Add the tomatoes and cook for a few mins until softened but not pulpy.
step 3
Drain the pasta and return to the pan, then add the tomato sauce and olives. Flake in the tuna and add the lemon juice and basil. Heat through and serve.
