date:Oct 15, 2013
Ingredients
500g dried farfalle pasta
200g green round beans, halved diagonally
240g cherry truss tomatoes
2 tbs extra virgin olive oil
185g can tuna in oil, drained reserving oil
3 anchovy fillets, coarsely chopped
1 long fresh red chilli, finely chopped
2 garlic cloves, crushed
1 tbs drained baby capers
80g (1/2 cup) pitted kalamata olives
2 spring onions (shallots), thinly sliced
1/2 cup chopped fresh continental parsley
1/3 cup chopped fresh mint
1/4 cup chopped fresh dill
2 tbs lemon j