Quick & Easy

Tuna and artichoke pasta

This surprisingly easy weekday lunch uses both canned tuna and bottled artichokes to save you time and hassle.
tuna and artichoke pasta



1.Cook pasta in large saucepan of boiling water until tender, drain.
2.Meanwhile, peel rind thinly from lemon, avoiding any white pith. Cut rind into thin strips, reserve. Squeeze juice from lemon (you need 2 tablespoons of juice).
3.Heat 1 tablespoon of the oil in large frying pan, cook tomato and garlic, stirring, until tomato has softened. Add tuna, juice, artichokes and remaining oil, stir until heated through. Stir in parsley.
4.Toss pasta with sauce. Divide among serving bowls, sprinkle with reserved rind.

Related stories