Spaghetti Nicoise

Surprisingly, this was rather delicious! And very, very tasty...

*Taken from Murdoch Book's 'Fast Food'*

Ingredients

350 g spaghetti (I used angel hair spaghetti)

4 eggs

3 x 185 g cans tuna in oil

1/3 cup (50g) pitted and halved Kalamata olives

100g semi-sundried tomatoes, halved lengthways

4 anchovy fillets, chopped into small pieces

1 tsp finely grated lemon rind

2 tbs lemon juice

3 tbs baby capers, drained

3 tbs chopped fresh flat-leaf parsley

Method

Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Meanwhile, place the eggs in a saucepan of cold water, bring to the boil and cook for 10 minutes. Drain, then cool under cold water then peel. Cut the eggs into quarters.

Empty the tuna and its oil into a large bowl. Add the olives, tomato halves, anchovies, lemon rind and juice, capers and 2 tbs of the parsley. Drain the pasta and rinse in a little cold water, then toss gently through the tuna mixture. Divide among serving bowls, garnish with egg and the remaining chopped fresh parsley and serve.

Serves 4-6