This recipe is from my arsenal of what to put on the table for dinner when time is short and everyone is very, very hungry. For those incredibly busy days when my schedule progressively backs up into a colliding, ever-expanding to do list.  When I’m too tired to even consider picking up the phone to order for take-away, let alone going to the effort of picking it up or suffering through the interminable, impatient wait for home delivery.

Penne with tuna, rocket and lemon. Made from simple pantry items. A box of dried pasta and a couple of  tins of  tuna.  Italian style in olive oil. Minimal cooking involved. Boil a pot of water for the pasta. Empty the tins of tuna into a large bowl and season with onion, lemon, chilli and garlic. Finish with shredded rocket and parsley. Fuss free but incredibly delicious. My family seems to inhale huge bowls of this pasta right before my eyes. A quick load of the dishwasher and dinner is done. Thinking about it, this dinner option is so much easier than takeaway. Done and dusted in the time it takes to boil a saucepan of water.

Penne With Tuna Rocket and Lemon
Serves 4

500g dried pasta, I like to use  orecchiette, casarecce or penne
2 x 185g tins tuna in olive oil
2 tablespoons olive oil
1 red onion, finely sliced
2 cloves of garlic finely chopped
1/2 long red chilli, finely chopped
juice of 2 lemons
zest of 1 lemon
1 bunch  fresh large leaf rocket, shredded
1/2 bunch parsley, finely chopped
sea salt and pepper to taste

BRING a large pot of salted water to the boil. Cook the pasta according to the instructions on the packet until al dente.
MEANWHILE drain the cans of tuna and oil into a large bowl. Flake the tuna with a fork and stir in the red onion, garlic, chilli, lemon zest and juice.
ADD another two tablespoons of good extra virgin olive oil to the bowl and mix well to emulsify.
DRAIN  the pasta and toss with the tuna mixture, shredded rocket leaves and parsley.
SEASON  to taste with sea salt and freshly ground pepper. Serve immediately.