Ingredients 
Serves: 4 

• 250 g cherry tomatoes
• 1 large red onion, cut into wedges
• 2 garlic cloves, sliced
• ¼ cup (45 g) pine nuts
• 1 tablespoon olive oil
• 300 g penne (pasta quills) or other pasta shapes
• 425 g can tuna in spring water, drained

• 125 g can corn kernels, drained and rinsed
• ½ cup (30 g) chopped fresh flat-leaf parsley
• Dressing
• 1 lemon, juiced
• ⅓ cup (80 ml) extra virgin olive oil
• 2 teaspoons wholegrain mustard
• 1 tablespoon bottled capers, rinsed and roughly chopped

• Directions
  Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat the oven to 180°C. Line a baking tray with baking paper and lay out the cherry tomatoes, onion, garlic and pine nuts. Drizzle everything with the oil, season to taste and gently toss together. Roast for 15–20 minutes or until the tomatoes are softened and the pine nuts are lightly browned. Remove from the oven and set aside.
  2. Meanwhile, cook the pasta in a large saucepan of boiling water according to the packet instructions until tender.
  3. To make the dressing, combine the lemon juice, extra virgin olive oil, mustard and capers in a small bowl and mix together thoroughly.
  4. Once the pasta is cooked, strain in a colander, then return to the saucepan. Add the roasted tomato mixture, tuna, corn, parsley and dressing to the pasta and mix gently, without breaking up the tomatoes too much.

  EACH SERVING (6)

  1 portion vegetables