Tuna, Basil, Ricotta and Tomato Penne

Ingredients

300 g penne pasta
425 g tuna in springwater
1 lemon, zested and juiced
1 tsp dried chilli flakes
250 g cherry tomatoes
120 g baby rocket leaves
1 bunch basil, leaves picked
188 g light ricotta
2 Tbs extra virgin olive oil

Method

Cook pasta following packet instructions or until al dente. Drain. Transfer to a large bowl.

Meanwhile, drain tuna, then flake.

Whisk oil, lemon juice, zest and chilli in a small bowl.

Add tomato and tuna to pasta. Add rocket, basil and dressing and toss to combine. Top with ricotta. Serve sprinkled with freshly cracked black pepper.

Credits: Woolworths

Photo Credits: Woolworths