Linguine with tuna, tomatoes and chilli
8
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Whip up this Italian style pasta dish using pantry staples in only 15 minutes.
Ingredients
Dry pasta
240 g, linguine
Olive oil
2 tsp
Cherry tomatoes
250 g
Garlic
2 clove(s), crushed
Canned tuna in brine, drained
400 g, flaked
Artichoke hearts, canned, rinsed, drained
170 g, quartered
Black olives, drained
60 g, pitted
Dried chilli flakes
1 tsp, dried
Rocket
75 g
Lemon juice
2 tbs
Instructions
1
Cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender.
2
Drain, reserving ¼ cup (60ml) of cooking water. Return pasta to pan. Meanwhile, heat olive oil in a large non-stick frying pan over high heat.
3
Cook cherry tomatoes and garlic, stirring, for 2-3 minutes or until tomatoes start to soften.
4
Add tuna, artichoke hearts, olives and chilli flakes and toss until heated through.
5
Add baby rocket leaves, lemon juice, tuna mixture and pasta cooking water to the pasta in pan.
6
Toss gently to combine. Season.
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