Name: Tuna and rocket pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 400g dried spiral pasta; 18.20 gm olive oil; 2 red onions, thinly sliced; 2 garlic cloves, crushed; 82.50 ml kalamata olives, pitted, quartered; 99.00 gm bought sun-dried tomato pesto (see Notes); 425g can tuna chunks in springwater, drained, flaked; 80g baby rocket leaves

Tuna and rocket pasta

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Ingredients:

400g dried spiral pasta
2 red onions, thinly sliced
2 garlic cloves, crushed
82.50 ml kalamata olives, pitted, quartered
99.00 gm bought sun-dried tomato pesto (see Notes)
425g can tuna chunks in springwater, drained, flaked
80g baby rocket leaves

Instructions:

Boil pasta in a large pot of salted water according to package instructions until al dente.
In a large non-stick frying pan over medium heat, sauté onions and garlic in oil until soft, about 7 to 8 minutes. Stir occasionally.
After cooking the pasta, save 2 tablespoons of the cooking water. Add the pasta back to the saucepan along with the reserved water.
Combine the flavorful onion mixture, tangy olives, aromatic pesto, and zesty lemon juice with the pasta. Gently toss over low heat for 1 minute.
Combine the tuna and rocket with the pasta. Gently toss over low heat until the rocket begins to wilt. Season with pepper to taste. Serve hot.

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