340 g gluten-free spaghetti
2 tbsp extra virgin olive oil, plus extra, to serve
2 tbsp fresh flat-leaf parsley leaves, plus extra sprigs, to garnish
Salt and pepper, to season
425 g canned tuna in springwater, drained
500 g gluten-free tomato pasta sauce
½ cup sliced black olives
1 cup rocket leaves
- Cook spaghetti following pack instructions until al dente. Drain well and return to pan off the heat. Stir in oil and parsley. Season.
- Meanwhile, heat a large nonstick frying pan over a medium heat. Add tuna, sauce and ½ of the olives. Cook, stirring occasionally, for 5 minutes or until heated through.
- Put spaghetti in 4 serving bowls. Top with tuna mixture, rocket leaves and remaining olives. Season and serve.