Tuna, Green Bean and Cherry Tomato Pasta 

Ingredients

400g rigatoni pasta

1 bayleaf

300g (1 ½ packets) of cherry tomatoes

300g (1 ½ packets) fine green beans, trimmed, cooked and cut in half

2 tbsp caper berries

2 tbsp black olives

2 x tins of tuna

1 pkts fresh basil

2 tbsp olive oil

Method

1. Cook pasta in salted boiling water with a bayleaf until tender then drain.
2. Heat wok or frying pan to high heat (just smoking) and sear off cherry tomatoes
3. Add green beans, capers and olives and gently toss them together. Then add cooked pasta and stir in.
4. Add tuna gently and stir through (trying not to break up the tuna chucks too much) until just warmed through
5. Add salt and pepper to taste.
6. Spoon into a bowl and garnish with fresh basil and parmesan shavings.