- 1/4 cup roughly chopped rocket leaves
- grated rind and juice of 1 lemon
- 2 tbsp olive oil
- 1 garlic clove, chopped
- 185g tin tuna (in oil)
- 1 red chilli, chopped (optional)
Cook penne in large saucepan of boiling salted water.
While the pasta is cooking, put 1/4 cup roughly chopped rocket leaves, grated rind and juice of 1 lemon, olive oil, garlice clove and chilli into a small bowl. Add tuna (with oil) and lighty mash. Season with salt and pepper.
Drain the pasta, return to the pan and stir in the tuna mixure.
You can also use the tinned tuna with chilli to save time (I prefer Sirena brand)