• Prep: 10 mins
  • Cook: 20 mins
  • Serves: 4


  • 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

To Serve

Serve sprinkled with the parsley, a grind of black pepper and lemon wedges.


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.

  1. 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.
  2. 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.
  3. Once the pasta is cooked, strain and add to the sauce. Toss until the pasta is well coated with the sauce.
  4. Add the rocket, cook until just wilted.

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