Some of my favourite cookbooks are community cookbooks. Our school put out a cookbook to raise money for the edible garden and there are so many good recipes. This is one of them which I have changed ever so slightly to use orecchiette.
A very simple pasta dish with a can of tuna, a bag of spinach and parmesan but taken to a whole other level with the garlic breadcrumbs. Yum Yum.
orecchiette with tuna, spinach, spinach, lemon and garlic breadcrumbs
1/2 cup fresh breadcrumbs
1/2 cup pine nuts, lightly toasted
1/4 teaspoon red chilli flakes
1 teaspoon salt
425g can of tuna, drained
1/4 cup extra virgin olive oil
2 cloves garlic, finely chopped
1/3 cup parmesan, finely grated (grana padano is fine)
200g baby spinach leaves (I just use a 150g bag of baby spinach)
juice and finely grated rind of 1 lemon
Combine breadcrumbs, nuts, chilli flakes and salt in a bowl. In another bowl, flake tuna into large chunks.
Cook pasta until al dente, drain and transfer to a large bowl.
Add oil to pan, over a low heat cook garlic until fragrant. Add crumb mixture and cook, stirring, until golden. Tip onto a plate lined with a paper towel.
Gently toss hot pasta with tuna, parmesan, spinach, lemon rind and juice and season to taste. Scatter the garlic breadcrumbs over the top.