Fish

Tuna and winter pesto rotelle

Name: Tuna and winter pesto rotelle
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 tbs tomato paste; 1/2 cup (125ml) red wine; 2 x 400g cans cherry tomatoes; 400g rotelle or rigatoni; 400g tuna, cut into 3cm pieces; 1/3 cup (50g) pine nuts, toasted; 3 garlic cloves, chopped; 1/2 cup rocket leaves; 1 bunch flat-leaf parsley, leaves picked, plus extra to garnish; 1 tsp rosemary leaves; 1 tsp thyme leaves; 125g parmesan, grated; 200ml extra virgin olive oil

1 rating

10m

45m

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by Tobie Puttock

Celebrity chef

Oct 09, 2015

Tobie Puttock loves the combination of uncomplicated flavours in this wintry pesto and tuna pasta.

1/4 cup (60ml) olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbs tomato paste
1/2 cup (125ml) red wine
2 x 400g cans cherry tomatoes
400g rotelle or rigatoni
400g tuna, cut into 3cm pieces

Winter pesto (makes 300ml)

1/3 cup (50g) pine nuts, toasted
3 garlic cloves, chopped
1/2 cup rocket leaves
1 bunch flat-leaf parsley, leaves picked, plus extra to garnish
1 tsp rosemary leaves
1 tsp thyme leaves
125g parmesan, grated
200ml extra virgin olive oil

Method

1.

For the pesto, whiz pine nuts, garlic, rocket, herbs and parmesan in a food processor until combined. Slowly add oil in a thin stream and whiz until you have a smooth paste. Season and set aside.
2.

Heat 2 tbs oil in a large frypan over medium-low heat. Add onion and garlic and cook, stirring, for 6-8 minutes until soft. Stir in tomato paste, then add wine and cherry tomatoes and bring to a simmer over medium heat. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until rich and thick.
3.

Cook pasta in boiling salted water according to the packet instructions until al dente. Heat remaining 1tbs oil in a frypan over medium-high heat. Season tuna and cook for 2-3 minutes, turning, until golden but still rare. To serve, toss pasta and tuna in sauce. Spoon into bowls and top with pesto and extra parsley.