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Recipes

Tuna Pasta with tomatoes, olives and capers

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Tuna Pasta with tomatoes, olives and capers
Tuna Pasta with tomatoes, olives and capers

Tuna Pasta with tomatoes, olives and capers

This tuna and pasta dish is enhanced by the colours and flavours of the chilli, olives and capers.

Ingredients

  • 500g spaghetti
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 garlic cloves, sliced
  • 1/4 teaspoon dried chilli flakes
  • 500g cherry tomatoes, halved
  • 185g can tuna in olive oil, drained and flaked
  • 125g pitted black olives, roughly chopped
  • 4 tablespoons capers in brine, drained
  • 4 tablespoons chopped fresh basil
  • Salt & freshly ground pepper

Method

Step 1
Cook spaghetti in a large pan of lightly salted, boiling water and cook for 10-12 minutes or until just cooked. Drain pasta reserving 1/3 cup of the cooking water and return to pan.

Step 2
Meanwhile, heat the oil in a frying pan and gently fry the garlic, chilli flakes and a little salt and pepper for 3-4 minutes until softened. Do not let brown. Add the tomatoes, cover and cook for 3 minutes until softened and then stir in the tuna, olives and capers and heat through for a further 2 minutes.

Step 3
Stir the tuna mixture into the drained spaghetti with the reserved cooking water, basil and some salt and pepper, to taste. Serve at once.

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Northern Rivers & Rural News

Fettuccine with Mushroom Bolognese

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The Northern Rivers Newspaper Edition 199_Recipe Page

Fettuccine with Mushroom Bolognese

The Northern Rivers Newspaper Edition 199_Recipe Page

The Northern Rivers Newspaper Edition 199

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Advertising NSW Northern Rivers

The Northern Rivers Times Edition 179 December 14, 2023

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The Northern Rivers Times Edition 179

The Northern Rivers Times Edition 179 December 14, 2023

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Advertising NSW Northern Rivers

The Northern Rivers Times Edition 164

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The Northern Rivers Times Edition 164 page 1

The Northern Rivers Times Edition 164

 

 

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Recipes

CHORIZO PASTA BAKE

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CHORIZO PASTA BAKE

CHORIZO PASTA BAKE

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CHORIZO PASTA BAKE

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Recipes

Slow cooker chicken chow mein

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Slow cooker chicken chow mein

  • 20m prep
  • 5h 15m cook
  • 4 servings

You can now make this Chinese takeaway classic in your slow cooker! The ingredients are usually stir-fried but in our version you cook the chicken first and then at the end combine with vegies and noodles.

651 calories per serve

Allergens: Recipe may contain gluten, wheat, egg, yeast and sesame.

More nutrition information >

  • 250ml (1 cup) Massel Chicken Style Liquid Stock
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tsp sesame oil
  • 2 tsp finely grated ginger
  • 1 brown onion, cut into thin wedges
  • 1 large carrot, peeled, halved lengthways, sliced
  • 2 chicken marylands, skin removed
  • 3 tsp cornflour
  • 250g dried egg noodles
  • 100g snow peas, halved diagonally
  • 410g can baby corn spears, drained, halved
  • Chopped fresh coriander leaves, to serve
  • Select all ingredients

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  • Step 1

Combine stock, soy sauce, oyster sauce, sesame oil and ginger in a slow cooker. Add the onion, carrot and chicken. Cover and cook for 5 hours on LOW, turning chicken halfway through cooking, if possible.

  • Step 2

Remove the chicken from the slow cooker and place on a chopping board. Turn the slow cooker to HIGH. Combine cornflour with 1 tablespoon water, stirring until smooth. Stir into the liquid in slow cooker. Cover and cook for 15 minutes.

  • Step 3

Meanwhile, cook noodles in a large saucepan of boiling water for 3 minutes, adding the snow peas for the last 1 minute of cooking time. Drain and run under cold water. Set aside. Use a fork to shred chicken from the bone.

  • Step 4

Add the chicken, noodles, snow peas and corn to the slow cooker. Use tongs to toss to combine.

  • Step 5

Sprinkle the chow mein with coriander to serve.

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