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  • I'm A Pasta Thinking It's Sweet, Innit

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    I'm A Pasta Thinking It's Sweet, Innit
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 175 gm Fusilli dry pasta
    • 175 gm Cherry tomatoes on the vine
    • 7 1/2 Tbsp. Extra virgin olive oil
    • 1 x Yellow courgette, top, tailed, sliced
    • 1 x 200 gram can tuna steak, liquid removed
    • 1/2 x Red onion, finely minced
    • 1 x Clove garlic, minced
    • 1 x Red chilli, seeded and finely minced
    • 3 x Large eggs, beaten
    • 2 Tbsp. Roughly minced mixed fresh parsley, basil and chives
    • 1 handf fresh parsley, basil and chives
    • 1 x 67 grams pac chocolate mousse mix Lowfat milk and cream to mix
    • 1 Tbsp. Honey
    • 1 x Orange, peeled and segmented Salt and pepper Icing sugar to dust
    • 2 Tbsp. Double cream

    Directions

    1. 1 Cook the pasta in unsalted boiling water according to the instructions and drain. Place half the tomatoes on a baking tray, drizzle over 1 tbsp extra virgin olive oil, season and roast in the oven for about 10 min, or possibly till just tender.
    2. 2 Heat a griddle pan, add in the courgette slices and drizzle over 1 tbsp extra virgin olive oil. Cook for about 2-3 min on each side, or possibly till just tender.
    3. Place two cooking rings on a baking sheet and place a layer of courgette in the base of each.
    4. 3 Mix a third of the pasta with the liquid removed tuna and 1 tbsp extra virgin olive oil, season and spoon on top of the courgettes to fill the ring. Top with more
    5. courgette. Drizzle over 1 tbsp extra virgin olive oil and heat through in the oven for
    6. about 10 min.
    7. 4 Heat 1 tbsp extra virgin olive oil in a pan. Add in the onion and cook gently for a few
    8. min to soften. Quarter the rest of the tomatoes, add in to the onions with the garlic and chilli and cook gently for about five min.
    9. 5 Place the courgette towers on a plate and carefully remove the rings.
    10. Spoon the tomato and onion mix around the edge.
    11. 6 For the Omelette: Place one third of the pasta in a bowl, add in the beaten
    12. Large eggs, minced herbs, season and mix together. Heat 2 tbsp extra virgin olive oil in an
    13. omelette or possibly frying pan, pour in the pasta mix and cook gently, stirring the mix from the edges of the pan to the centre as it sets.
    14. 7 Turn out onto an oiled plate and slide back into the pan to cook for a couple of min on the other side. Mix together the herb leaves in a small bowl, drizzle over 1/2 tbsp extra virgin olive oil and season. Slide the omelette onto a plate, add in the roasted tomatoes and pile the herb salad on
    15. top.
    16. 8 For the Chocolate Dessert: Make up the chocolate mousse according to the
    17. packet using half lowfat milk and half cream. Place in the fridge and allow to refrigeratetill almost set.
    18. 9 Mix the remaining pasta with the honey, orange and half the chocolate mousse and spoon into sundae dishes. Spoon the remaining mousse on top, dust with icing sugar and drizzle over the cream.

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