Tuna, rocket, lemon and olive pasta

Carolyn Robertson

Ingredients

3 Tbsp	Olive oil
350 g	Pasta shapes, such as penne, orecchietti or fusilli
3 cloves	Garlic, crushed
2	Lemons, freshly zested and juiced
390 g	Tuna in spring water, drained and flaked (Main)
150 g	Baby rocket
½ cup	Black olives

Directions

1. Cook pasta in a large saucepan of boiling, well salted water according to packet instructions or until al dente.
2. At the same time, heat a large saucepan, add oil and garlic and cook for 30 seconds.
3. Add lemon juice and zest, then tuna and simmer for 1 minute.
4. Drain pasta and add to the tuna mixture with the rocket leaves and olives and toss well.
5. Season with salt and pepper to taste and serve immediately.