- prep10 MIN
- cook20 MIN
- 400g wholegrain or high fibre spaghetti
- 4 tbsp extra virgin olive oil
- 1 red onion, finely chopped
- 3 garlic cloves, finely chopped
- 1-2 chillies, red or green, finely sliced (remove the seeds if you like less heat)
- 250g cherry tomatoes, cut in half
- 2 tbsp capers, rinsed
- 1 lemon, rind finely grated
- 425g can tuna (look for one canned in extra virgin olive oil)
- 4 cups (or 120g packet) baby rocket leaves
- Freshly ground black pepper
- 1 cup of flat leaf parsley, roughly chopped
- Lemon wedges, to serve
Serve sprinkled with the parsley, a grind of black pepper and lemon wedges.
Recipe by Dr. Joanna McMillan
This dish is best eaten immediately so the rocket is just wilted. If you're not a rocket fan, you can substitute spinach.
Sometimes the simplest dishes can taste the best and this recipe is a great example of that. Of course, it does come down to using the best quality ingredients. In this case look for the finest cherry tomatoes, fresh crisp rocket, a good brand of tuna and a robust flavoured extra virgin olive oil.
- Bring a large saucepan of lightly salted water to the boil. Cook your pasta as per the packet instructions - this will vary according to the variety and brand but will typically take around 15-20 minutes for wholegrain.
- Heat a frying pan over medium heat. Add the olive oil and sauté the onion, garlic and chilli for 2-3 minutes until softened. Add the tomatoes, capers, lemon rind and tuna. Cook stirring the pan for 1-2 minutes until warmed through, taking care to leave chunks of tuna.
- Once the pasta is cooked, strain and add to the sauce. Toss until the pasta is well coated with the sauce.
- Add the rocket, cook until just wilted.