English cookery writer Diane Seed has lived in Rome for over 25 years and runs a cookery school there from her home adjacent to the magnificent Doria Pamphilj Palace. This tasty pasta dish is one she throws together for impromptu guests using dried pasta and tinned tuna.

Serves 3 – 4

2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
1 small dried red chilli, crushed
200g tin tuna in olive oil, drained and flaked
400g linguine
1 – 1 ½ cups (30g – 45g) rocket leaves, coarsely chopped
Juice of 2 lemons
Salt to taste
Freshly cracked pepper

In a large pan, heat the oil and gently cook the garlic and chilli. As the garlic changes colour, add the tuna and stir. Remove and keep warm.
Meanwhile cook the pasta in plenty of rapidly boiling salted water. Drain the pasta into a large serving bowl.
Stir the rocket leaves through the tuna mixture and squeeze over the lemon juice. Spoon tuna and rocket mixture over pasta and toss to combine. Season with salt and freshly cracked pepper. Serve immediately.

Tip: use flat leaf parsley if rocket is unavailable. A few sliced small black olives (nicoise or ligurian) are a nice addition.