- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 1
- head broccoli, cut into small florets
- 1/2 lb
- farfalle pasta
- 225 g
- 1
- 7 oz can oil-packed light tuna, drained and flaked
- 198 g
- 1/4 cup
- cilantro, finely chopped
- 10 g
- 1/4 tsp
- red pepper flakes
- 8
- green onions, thinly sliced
- 3 cups
- cherry tomatoes
- 420 g
- 2 tbsp
- olive oil
- 30 mL
Directions
Step 1
In a large pot of salted boiling water, cook the broccoli for 2 minutes or until tender. Remove from the water using a slotted spoon and cool in an ice bath. Drain thoroughly. In the same pot of salted boiling water, cook the pasta until al dente. Drain.
Step 2
Meanwhile, in a large bowl, combine the broccoli, tuna, cilantro, pepper flakes and one-quarter of the green onions. Season with salt and pepper. Set aside.
Step 3
In a large skillet over high heat, soften the tomatoes and the remaining green onions in the oil for 5 minutes or until the tomatoes burst. Simmer for 5 minutes or until the sauce thickens. Season with salt and pepper. Stir in the pasta and coat well. Adjust the seasoning. Top with the broccoli and tuna mixture.
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