Tuna and olive pasta

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How to make Tuna and olive pasta

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

Ingredients

  • 400g penne rigate
  • 425g can tuna in oil
  • 1 cup drained Green Valley Greek pitted kalamata olives
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons lemon juice
  • 80g baby rocket leaves
  • shaved parmesan cheese, to serve

Method

  • Step 1 Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  • Step 2 Reduce heat to low. Add tuna. Using a fork, flake tuna. Add pasta, olives, lemon rind, lemon juice and rocket. Season with salt and pepper. Toss to combine. Serve topped with parmesan.

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