Australian Women’s Weekly NZ

Simply delicious

Spaghettini niçoise

SERVES 4 PREP AND COOK TIME 30 MINUTES

250g spaghettini
4 eggs
425g canned tuna chunks in olive oil, drained, flaked
1/3 cup (55g) pitted kalamata olives, chopped coarsely
250g cherry tomatoes, halved
1/3 cup (50g) pine nuts, toasted
100g baby rocket leaves
½ teaspoon dried chilli flakes

LEMON MUSTARD DRESSING

2 tablespoons extra virgin olive oil
1 tablespoon finely grated lemon rind
¼ cup (60ml) lemon juice
1 clove garlic, crushed
1 tablespoon dijon mustard
1 tablespoon baby capers

1 LEMON MUSTARD DRESSING (Makes ½ cup) Place all ingredients in a screw-top jar; shake well. Season to taste.

Cook pasta in a large saucepan of boiling, salted water until almost tender; drain.

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