Summer Puttanesca Pasta with Salad

Cook pasta in a large saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 60ml (¼ cup) cooking water. While pasta is cooking, continue with step 2.

Halve cherry tomatoes. Peel and crush garlic. Roughly chop olives.

Heat 2 teaspoons olive oil in a frypan over medium heat. Add cherry tomatoes, garlic, olives and salt and cook, stirring occasionally, for 2–3 minutes or until tomatoes collapse. While sauce is cooking, continue with step 4.

Cut fish into 5cm pieces. Once tomatoes have collapsed, add fish, pesto, capers and reserved pasta water to pan. Stir to combine, reduce heat to medium-low and cook for 3–4 minutes or until fish is cooked through and sauce has thickened slightly.

Pick basil leaves form their stems and roughly chop most of the leaves, leaving some whole to serve. Add pasta and chopped basil to sauce and stir until pasta has warmed through. Season with salt and pepper.

Rinse lettuce and roughly chop. Place in a bowl with red wine vinegar, remaining oil and salt and pepper and toss to combine. Divide pasta between bowls, top with reserved basil leaves and serve with salad.