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This tomato and tuna pasta salad with pangrattato is the ultimate work lunch

Name: Summer tomato and tuna pasta with pangrattato recipe
Yield: 4
Ingredients: 350g pasta of your choice (we used fusilli); 100ml extra virgin olive oil, plus extra to drizzle; 3 garlic cloves, 2 crushed, 1 bruised; 4 slices sourdough bread, torn into large pieces; Finely grated zest of 2 lemons, plus juice of 1/2; 1/2 tsp dried chilli flakes, or to taste; 400g mixed cherry tomatoes, larger ones halved; 2 tsp red wine vinegar; 1 large can (425g) tuna, drained; 1 cup basil leaves, plus extra to serve

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by Matt Moran

Chef and delicious. Produce Awards judge

Oct 18, 2020

The flavours in this easy pasta salad are simply summer and spring on a plate.

350g pasta of your choice (we used fusilli)
100ml extra virgin olive oil, plus extra to drizzle
3 garlic cloves, 2 crushed, 1 bruised
4 slices sourdough bread, torn into large pieces
Finely grated zest of 2 lemons, plus juice of 1/2
1/2 tsp dried chilli flakes, or to taste
400g mixed cherry tomatoes, larger ones halved
2 tsp red wine vinegar
1 large can (425g) tuna, drained
1 cup basil leaves, plus extra to serve

Method

1.

Preheat oven to 200°C. Bring a large saucepan of salted water to the boil. Add pasta and cook according to packet instructions. Drain, reserving 2 tbs cooking water, and return pasta to the pan. Drizzle with 1 tbs oil and toss to coat. Set aside, covered, and keep warm.
2.

To make the pangrattato, heat 2 tbs oil in a large frypan over medium heat. Add bruised garlic and breadcrumbs, and cook, stirring regularly, for 4 minutes. Add half the lemon zest and chilli, and season. Cook for a further 1-2 minutes until golden and crispy. Transfer to a tray lined with paper towel and set aside.
3.

Heat remaining 2 tbs oil in a large frypan over a high heat. Add tomatoes and cook, stirring occasionally, for 4 minutes or until tomatoes scorch and split. Break the tomatoes with the back of a spoon to release their juices. Add crushed garlic, remaining zest and chilli flakes, and cook for 1-2 minutes until tomatoes are tender and fragrant. Add lemon juice and vinegar, and cook for a further 1 minute, then add pasta and reserved cooking water. Cook for 1 minute or until warmed through, stirring regularly, then remove from the heat. Add tuna and basil, season and toss to combine. Scatter with pangrattato and extra basil leaves to serve.