Linguine with tuna, tomatoes and chilli

Instructions

1. Cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender.
2. Drain, reserving ¼ cup (60ml) of cooking water. Return pasta to pan. Meanwhile, heat olive oil in a large non-stick frying pan over high heat.
3. Cook cherry tomatoes and garlic, stirring, for 2-3 minutes or until tomatoes start to soften.
4. Add tuna, artichoke hearts, olives and chilli flakes and toss until heated through.
5. Add baby rocket leaves, lemon juice, tuna mixture and pasta cooking water to the pasta in pan.
6. Toss gently to combine. Season.