Linguine with tuna, tomatoes & chilli
White pasta, dry
240 g, linguine
2 clove(s), crushed
Tuna in brine, drained
1 can(s), large, drained, flaked
Artichoke hearts, cooked
Olives, in Brine
60 individual, pitted Kalamata
1 teaspoons, level
75 g, baby
Lemon Juice, Fresh
- Cook the linguine in a pan of salted water according to pack instructions Drain, reserving 60ml of the cooking water, and return the pasta to the pan.
- Meanwhile, heat the olive oil in a large nonstick pan set over a high heat. Add the cherry tomatoes and garlic and cook, stirring, for 2-3 minutes or until the tomatoes have started to soften.
- Add the tuna, artichoke hearts, olives and chilli flakes to the tomatoes and gently stir to warm through. Add the tuna and tomato mixture, rocket, lemon juice and reserved cooking water to the pasta and gently toss to combine. Season well, then serve.