SERVES 2
PREPARATION 10 MINS
COOKING 10 MINS
250g (8oz) penne
4tbsp roughly chopped rocket leaves
Grated rind and juice of 1 lemon
2tbsp extra virgin olive oil
1 garlic clove, chopped
½ large red chilli, chopped (optional)
200g (6½oz) tinned tuna in oil
Extra virgin olive oil, to drizzle
1. Cook the penne in a large saucepan of boiling salted water according to the packet instructions, until it is al dente. While it is cooking, put the chopped rocket, lemon rind
and juice, garlic and red chilli into a small bowl.
2. Add the tin of tuna with the oil to the bowl, lightly mashing the tuna. Season well with
salt and freshly ground black pepper.
3. Drain the pasta, return to the pan and stir in the tuna mixture. Drizzle with a little olive oil, and serve immediately with a crisp green salad.
TIP
Any type of dried pasta is good with this - use whatever lies to hand. The coarser or grainier the pasta, the better sauce sticks to it.
AND TO DRINK
A crisp Sauvignon Blanc will go well with this. Try Delegats Oyster Bay (Sainsburys, £6.99).