This is recipe I love to make with fresh lemon and fresh chilli. It’s a great bright and fresh way to eat pasta and is the quickest dish out. I came home late this evening, and without the energy to go and buy the lemon, chilli and spaghetti I would normally use, I made a few adjustments based on what I had lying around.
|95||gram||tin of good quality tuna in olive oil (keep the oil)|
Cook pasta according to directions on the packet. Meanwhile, remove the fruit from the finger limes and combine in a bowl with the tuna, tuna oil, chilli flakes and verjuice. Roughly chop rocket. When pasta is cooked, drain and return to the pan with the tuna mix. Combine and heat through. Remove pan from heat and stir through rocket, immediately divide between serving bowls and serve.