Tuna and Tomato Pasta with Garlic Breadcrumbs

Bring a large saucepan of salted water to the boil. Add pasta and cook for 10-12 minutes or until al dente. Drain, reserving 80ml (⅓ cup) pasta cooking water.

While the pasta is cooking, crush garlic, thinly slice onion and finely grate zest and juice 1/2 lemon. Cut remaining lemon into wedges. Remove cavolo nero leaves from their stems, discarding stems. Thinly slice cavolo nero leaves.

Heat 20ml (1 tablespoon) olive oil in a large frypan over medium heat. Add breadcrumbs, lemon zest and half the garlic and cook, stirring, for 2–3 minutes or until breadcrumbs are golden and toasted. Transfer to a plate and carefully wipe out pan with paper towel.

Heat remaining olive oil in frypan over high heat. Add cherry tomatoes and cook, stirring occasionally, for 4–5 minutes or until tomatoes are lightly blistered and collapsed. Add onion, return pan to heat and cook, stirring occasionally, for 3–4 minutes or until onion is tender.

Add cavolo nero to pan with reserved cooking water. Add lemon juice, season to taste and cook, stirring, occasionally for 2–3 minutes or until cavolo nero is just wilted. Stir in olives.

Add tuna with oil, lemon juice, pasta, half the garlic breadcrumbs and reserved pasta water and toss to combine. Sprinkle with remaining garlic breadcrumbs and remaining lemon wedges.